Saturday, September 7, 2013

The Best Pan Bagnat Recipe (Tuna Salad)

My Fall outing has been canceled.  The Blog Tech scheduled a piano lesson and forgot to tell me....damn!  However, I did head out early and score some things for decorating which I will show you tomorrow.  For lunch, I made these sandwiches which I have been making for years and are a big favorite with my fam.  Pan bagnat (bathed bread) are just fancy tuna sandwiches.
 This recipe makes 4 large sandwiches.  Start by hard boiling eggs.  I made 5 but you really only need one per sandwich.

 Thinly slice 1 small sweet onion and 2 stalks of celery.

 Add very thinly sliced red onion, about half of a medium one.

 Drizzle with about 3 T. good olive oil, 2 T. red wine vinegar and the juice from 1 lemon.

 Sprinkle with lots of freshly cracked black pepper and some sea salt.

 Use your hands and smoosh this all together.  Take your time to do this.  The onions need to release their juices.  Let this sit at room temp for several hours or overnight.

 Next, add some diced fresh rosemary, about 1 tablespoon.

 Add several tablespoons of capers.  I missed a few pics here but add 3 jars of imported tuna packed in oil.  Do not use the awful stuff packed in water, it is just nasty.  Add about 1 C. of pitted Mediterranean olives such as kalamata.

 Use ciabatta rolls for the sandwiches.  Place some crunchy lettuce on the roll and top with some of the tuna mix.

 Place some sliced egg and radishes on top of the tuna and top with some anchovies.  If you are an anchovy chicken, just don't use them.

 Top with some thinly sliced tomatoes from your garden.

This recipe takes tuna sandwiches to a whole new level.