Rachael's Tuna Pan Bagnat Recipe - Cooking Index
Rachael's Tuna Pan Bagnat Recipe - Cooking Index
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!
Courses: Main Course| 1 | French baguette | |
| 1 | Tuna steak - (6 to 8 oz) | |
| 1 | Bay leaf | |
| 5 | Peppercorns | |
| Juice of 1 lemon* | ||
| 3 tablespoons | 45ml | Capers - drained |
| 1/4 | Red onion - chopped | |
| 1 | Artichoke hearts in water - (15 oz) - drained, and | |
| Coarsely chopped | ||
| 1/2 cup | 118ml | Good quality black olives |
| 1/4 cup | 10g / 0.4oz | Chopped flat-leaf parsley |
| Coarsely-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Extra-virgin olive oi - (to 3) - to taste |
* To get the juices flowing, place whole lemon in microwave on high for 10 seconds.
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 extra virgin olive oil. Toss tuna salad and adjust pepper and oil 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 oil and salad juices -- YUMMY! Cut each half baguette in half again, making 4 sandwiches, total.
This recipe yields 4 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C58) - from the TV FOOD NETWORK
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