Pan bagnat: le french tuna salad sandwich
Indulge in the flavors of France with this delectable tuna salad sandwich, featuring fresh ingredients like olives, capers, and tomatoes. Bon appétit!
Ingredients:
- 1/2 loaf crusty French baguette
- 1 clove garlic, cut in half
- 4 to 6 basil leaves
- 1 (6oz) can tuna
- 3/4 cup Nicoise or Kalamata olives, sliced
- 1/2 cup red bell pepper, seeded and sliced thin
- 1/2 small red onion, finely chopped
- 1/4 cup Italian flat leaf parsley, finely chopped
- 1 jar or can artichoke hearts, drained and chopped (optional)
- 1/4 cup blanched French green beans, sliced into thirds (optional)
- 3 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pinch sea salt and freshly ground black pepper, to taste
Instructions:
- Prepare the bread by cutting the loaf in half lengthwise and hollowing out some of the bottom half to make space for the filling. Brush olive oil on both halves and then rub them with garlic. Place basil leaves inside the hollowed-out half of the loaf.
- Combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts, and green beans in a mixing bowl. In a separate bowl, whisk together lemon juice and olive oil to make a vinaigrette. Mix the vinaigrette into the tuna mixture, season with salt and pepper.
- Assemble the sandwich by filling the hollowed-out part of the baguette with the tuna mixture. Wrap the sandwich tightly in plastic and press it down with a heavy object like a brick or skillet. Refrigerate overnight with the weight on top.
- Serve the sandwich the next day by cutting it in half. Enjoy it for lunch at home or pack it in foil for a portable meal. Pair it with feta cheese cubes and a sliced tart Granny Smith apple.
Summary:
- Calories: 1500 kcal
- Fat: 98 g
- Protein: 56 g
- Carbs: 110 g
- Potassium: 1246 mg
- Magnesium: 192 mg