Rachael's Tuna Pan Bagnat

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Picture of Rachael's Tuna Pan Bagnat Recipe Photo: Rachael's Tuna Pan Bagnat Recipe
Rated 5 stars out of 5
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  • Read 40 Reviews
Total Time:
10 min
Prep
10 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 1 French baguette
  • 1 six to eight-ounce tuna steak
  • 1 bay leaf
  • 5 whole peppercorns
  • Juice of 1 lemon
  • 3 tablespoons capers, drained
  • 1/4 red onion, chopped
  • 1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped
  • 1/2 cup good quality black olives, from bulk bins in deli area of market
  • 1/4 cup chopped flat leaf parsley, a couple of handfuls
  • Coarse black pepper, to your taste
  • 2 to3 tablespoons extra-virgin olive oil, to your taste

Directions

* 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 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.

Notes: 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.

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Newest Ratings and Reviews

Read all 40 reviews

  • on September 10, 2012

    Flag

    The taste in this sandwich does not justify the cost of the ingredients. I made this for a luncheon & it was just blah-and if I'm going to shell out top dollar for good quality ingredients, I want something amazing at the end of the meal. This just wasn't it at all.

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  • on August 07, 2011

    Flag

    This is the BEST tuna salad for sandwiches ever. I'll NEVER go back to mayo again! Awesome...................

    people found this review Helpful.
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  • on May 11, 2011

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    This is good on the baguette, on crackers, or with a spoon! I do add extra capers to mine as I can't stop eating them.

    people found this review Helpful.
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