RACHAEL'S TUNA PAN BAGNAT
The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
- Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
- For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed. Remove pits and chop.
- Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad. Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.
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Rori Legese
[email protected]This was my first time making a tuna pan bagnat and it turned out great! The instructions were easy to follow and the results were delicious.
Fancy Mweemba
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The tuna salad is light and refreshing, and the bread is the perfect vessel for it.
ish ishmae
[email protected]This is a great recipe for a summer lunch or dinner. It's easy to make and the results are delicious.
Jan Hendry
[email protected]I've made this recipe several times and it's always a hit. The tuna salad is flavorful and the bread is soft and fluffy.
kim nayoen
[email protected]This is a great recipe for a quick and easy lunch or dinner. The tuna salad is delicious and the bread is the perfect complement.
Rita Shah
[email protected]I made this for my family and they loved it! The tuna salad was flavorful and the bread was crispy on the outside and soft on the inside.
Nicholis Frauendorf
[email protected]This was my first time making a tuna pan bagnat and it turned out great! The instructions were easy to follow and the results were delicious.
Andrew Mallette
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The tuna salad is light and refreshing, and the bread is the perfect vessel for it.
Monique Bass
[email protected]This is a great recipe for a summer lunch or dinner. It's easy to make and the results are delicious.
Franca Nwodo
[email protected]I made this for a picnic and it was a hit! Everyone loved it. The tuna salad was flavorful and the bread was soft and fluffy.
Tobny smith
[email protected]This tuna pan bagnat was delicious! The flavors were well-balanced and the bread was perfectly crispy on the outside and soft on the inside. I will definitely be making this again.