Nicoise Tuna Sandwich - {Pan Bagnat}

Recipe Ingredients

1/4		White onion - thinly sliced
1/8		Red onion - thinly sliced (small)
2 tablespoons	30ml	Mild French extra-virgin olive oil - plus
		Additional extra-virgin olive oil - for drizzling
1 tablespoon	15ml	Red-wine vinegar - plus additional
1/4 teaspoon	1.3ml	Salt - plus additional
		Freshly-ground black pepper - to taste
2		Good-quality tuna in olive oil - (6 oz ea) - including olive oil
		Lemon juice - to taste
2		Kaiser rolls - plain
		Lettuce leaves - as needed
		= (combination of Boston, green-leaf, or
		Other green leafy lettuce)
8		Plum tomato slices
2		Hard boiled eggs - sliced
4		Anchovy fillets - drained
		Nicoise olives - to taste
		Chopped scallions - to taste
		Sliced radishes - to taste

Recipe Instructions

Combine the red and white onion with 2 tablespoons extra-virgin olive oil, 1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.

Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)

Work in canned tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper, to taste.

Cut Kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties (whatever looks good) for the difference in texture.

On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have really tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.

Crisscross each sandwich with 2 drained anchovy fillets and strew with Nicoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining Kaiser halves, pressing gently but firmly.

This recipe yields 2 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B33) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.