The pan bagnat, a specialty of Nice, is made by stuffing a hearty loaf of pain de campagne with a salad of tuna, anchovies, olives, eggs, and vegetables tossed with a vinaigrette. The resulting ...

It's also an inexpensive go-to when a can of tuna, a jar of mayo, and a loaf of bread are the only things left in the pantry. Canned tuna first appeared in 1903, three decades before sliced bread ...