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BOIL the eggs for 8 minutes, immediately cool them off under cold, running water. PEEL the eggs. PEEL the red onion and clove of garlic. SLICE the red onion into thin slices and finely chop the clove of garlic.
WASH the red bell pepper, remove seeds and slice into thin strips. REMOVE the hard part of the tomatoes and finely chop them up. SLICE the spring onions and black olives into thin rings.
MIX mustard with red wine vinegar in the large bowl, season with pepper and salt. MIX using a whisk while adding in the olive oil. You'll soon notice the vinaigrette will thicken.
MIX red onion, garlic, red bell pepper, tomatoes, spring onions and black olives through the vinaigrette. ADD in the contents of the can of tuna. SLICE the anchovy fillets into smaller pieces, add into the bowl and season with pepper and salt.
SLICE a small bread in two pieces and spread out the tuna mixture. FINISH the pan bagnat by adding half a quartered egg. Enjoy!