Grilled Tuna Pan Bagnat

Name: Grilled Tuna Pan Bagnat
Prep time: 1 h 7 min
Cook time: 1 h 7 min
Total time: 1 h 7 min
Yield: 4
Cuisine: Global
Ingredients: 2 tuna steaks, 8 ounces each; 1 Tbsp anchovy paste; 12 basil leaves, cut into chiffonade; 3 Tbsps capers, drained; 3 Tbsps Dijon mustard; 1 French baguette; 118 milliliters chopped Sweet 100 tomatoes, or very small grape tomatoes; 59 milliliters fresh lemon juice; 1 Tbsp olive oil, plus 1/2 cup; 1 smalls red onion, finely chopped; 1 pinch Pinch red pepper; 4 servings Salt and freshly ground pepper

Need a dairy free and pescatarian main course? Grilled Tuna Pan Bagnat could be an awesome recipe to try. One serving contains 353 calories, 28g of protein, and 11g of fat. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of onion, very grape tomatoes, basil leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 1 hour and 7 minutes.

Instructions

Watch how to make this recipe.

Heat grill to high.

Equipment you will use

Grill

Brush the tuna steaks with the 1 tablespoon of oil and season and salt and pepper. Grill for 3 to 4 minutes on both sides or until just cooked through.

Ingredients you will need

Salt And Pepper

Tuna Steak

Cooking Oil

Equipment you will use

Grill

Let rest for 5 minutes then flake with a fork.

Transfer to a bowl with the red onion and tomatoes.

Ingredients you will need

Red Onion

Tomato

Equipment you will use

Bowl

Whisk together the anchovy paste, lemon juice, mustard, red pepper, and 1/2 cup olive oil in a small bowl.

Ingredients you will need

Anchovy Paste

Lemon Juice

Red Pepper

Olive Oil

Mustard

Equipment you will use

Whisk

Bowl

Add the capers and then season with salt, to taste, if necessary.

Ingredients you will need

Capers

Salt

Pour the dressing over the tuna, add the basil, and gently mix to combine.

Ingredients you will need

Basil

Tuna

Place the baguette on the grill, close the cover and let heat through, about 3 to 4 minutes.

Ingredients you will need

Baguette

Equipment you will use

Grill

Remove from the grill and slice lengthwise.

Equipment you will use

Grill

Remove some of the inside of the bread.

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Bread

Spread the tuna mixture evenly over the bottom half of the bread, place the top bread on, and press down firmly on the sandwich. Wrap the sandwich in foil and place a heavy pan on top.

Ingredients you will need

Spread

Bread

Tuna

Wrap

Equipment you will use

Aluminum Foil

Frying Pan

Let stand 30 minutes before serving and then cut into 4 pieces.

Equipment

Ingredients

Servings:

tuna steaks, 8 ounces each 1Tbsp

anchovy paste 12

basil leaves, cut into chiffonade 3Tbsps

capers, drained 3Tbsps

Dijon mustard 1

French baguette 118milliliters

chopped Sweet 100 tomatoes, or very small grape tomatoes 59milliliters

fresh lemon juice 1Tbsp

olive oil, plus 1/2 cup 1smalls

red onion, finely chopped 1pinch

Pinch red pepper 4servings

Salt and freshly ground pepper

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Wild & Wilder The Exhibitionist Merlot

The Exhibitionist is full of rich plum and damson fruit on the nose. Oak used is unobtrusive on the palate which is dominated by rich red berry flavors while also presenting subtle earthy nuances. The wine is elegant and silky with a long finish.