Pan Bagnat Recipe #372925
Here's a traditional French sadwich from "Real Simple, Meals Made Easy" by Reneee Schettler. This certainly brings canned tuna into the realm of "gourmet".
by acerast
20 min | 20 min prep
SERVES 4 , 4 sandwiches
- 1 baguette
- 2 (6 ounce) cans tuna, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons lemon juice, fresh
- 3 tablespoons extra-virgin olive oil
- 1 head green leaf lettuce (or Boston luttuce)
- 2 plum tomatoes, sliced crosswise
- 1/2 small red onion, thinly sliced
- 1/3 cup kalamata olive, pitted and roughly chopped
- 1/3 cup fresh basil leaf
- 3 tablespoons capers, rinsed, drained and roughly chopped (optional)
- Halve the baguette lengthwise, then cut it crosswise into 4 portions.
- Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
- In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
- Place a few lettuce leaves on both halves of each baguette portion.
- top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
- Drizzle with the remaining oil.
- Cover with the top half of each baguette portion and press gently but firmly.
- Enjoy or wrap and tote to your favorite outdoor activity.
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5 stars