Pan Bagnat: Le French Tuna Sandwich via Food52
If you are a tuna fan and are looking for a healthy sandwich, today is your lucky day. This recipe was light, flavorful and delicious. I kind of messed up the recipe but it all worked out because I am just that good. Anyways, the original recipe calls for the bread to not be toasted, then you wrap it up in saran wrap and put it in the fridge over night under something heavy. That sounds pretty chill, but I was hungry and didn’t do that. Anyways, here is my version of the recipe!
1/2 loaf of a French baguette
1 clove of garlic, cut in half
4-6 basil leaves
1 (6oz) can of tuna
3/4 cups of Kalamata olives
1/2 of roasted red pepper
1/2 small red onion, finely chopped
1 jar or can of artichoke hearts, drained and chopped
3 tablespoons of fresh lemon juice
5 tablespoons of olive oil
sea salt and fresh ground pepper to taste
PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Toast so edges are lightly browned. Line the half with the trough with the basil leaves.
MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, artichoke hearts. In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves.