Pan Bagnat

By • February 3, 2013 • 0 Comments

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Author Notes: Tuna sandwich done right. Nicole Franzen

Serves 2

  • 1 can of tuna (drained)
  • 1 lemon (zest & juice)
  • 1 tablespoon capers
  • 1/4 red onion (quick pickled)
  • handful kalamata olives (pitted and quartered)
  • handful of cherry tomatoes (halved)
  • 2 stalks of celery hearts (leaves reserved)
  • sandwich roll
  • 2 tablespoons red wine vinegar
  • salt & pepper
  1. -In a bowl add the tuna, the zest of one lemon, juice of half, a tablespoon of capers, 2 tablespoons olive oil, pinch of sea salt & freshly ground pepper. Can sit for a couple hours before serving.
  2. -Thinly slice a quarter of a red onion and submerge in vinegar (red wine, white wine will do). At least 5 minutes, could be longer.
  3. -Half cherry tomatoes, add quartered olives, thinly sliced celery and celery leaves and toss to combine.
  4. -To build sandwich, place basil leaves along the bottom. Top with the tuna mixture, juices included, add a layer of the tomato mixture, then finish with some of the pickled red onion. Enjoy.
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