Pan Bagnat a Gribiche

Name: Pan Bagnat a Gribiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 fillet anchovy fillet, minced; 170 grams tuna, per person, preferably in oil but Ive used in water before in a pinch; 1 Tbsp capers, roughly chopped; 2 Tbsps champagne vinegar; 1 egg; 59 milliliters good quality extra virgin olive oil; 4 servings french bread or baguettes; 2 Tbsps minced herbs, any combo of chives, parsley and tarragon; 4 servings olive oil; 2 Tbsps olives, finely chopped. I use Cerignola because they are my favorite but a nicose would be nice as well; 4 servings thinly sliced radish; 4 servings thinly sliced red onion; 4 servings thinly sliced red pepper; 4 servings salt and pepper; 1 Tbsp diced shallots; 2 Tbsps sherry vinegar; 2 teaspoons whole grain dijon

Pan Bagnat a Gribiche might be just the main course you are searching for. This recipe makes 4 servings with 392 calories, 16g of protein, and 33g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up salt and pepper, sherry vinegar, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Place the egg in a small pot and cover with water.

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Water

Egg

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Pot

Place on the stove and bring to a boil. As soon as it is boiling, cover and turn off the heat.

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Stove

Let sit on the burner for 5 minutes.

Remove and cool in ice water. [Note - I have a glasstop electric stove so my burner stays quite hot. If you have a gas stove (lucky you), You might let it sit for another minute. You want a cooked white but still soft yolk]

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Water

Egg Yolk

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Stove

While the egg cooks, combine the shallots with the vinegars in a small bowl.

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Shallot

Egg

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Bowl

Peel the egg and dice the egg white and set aside.

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Egg Whites

Egg

Place the yolk in a bowl with the anchovy and dijon and a pinch of salt. Whip/mash until a thick paste forms.

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Anchovies

Salt

Egg Yolk

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Bowl

Whisk in the shallots and vinegar and then slowly drizzle in the olive oil.

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Olive Oil

Shallot

Vinegar

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Whisk

Stir in the chopped egg white, capers, olives, and herbs. Season well with salt and pepper.

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Salt And Pepper

Egg Whites

Capers

Olives

Herbs

Mix the tuna with the sauce. I use 1/4 cup sauce per can of tuna.

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Sauce

Tuna

To assemble the sandwich, pinch out the extra dough in the middle of each piece of bread, making a boat.

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Bread

Dough

Drizzle the inside of the bread with olive oil and sprinkle with salt and pepper

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Salt And Pepper

Olive Oil

Bread

Fill the boat with the tuna and top with the slices of onion, radish and red pepper.

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Red Pepper

Radish

Onion

Tuna

Place on the top piece of bread. Wrap tightly in foil.

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Bread

Wrap

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Aluminum Foil

Place on a plate in the fridge and top with your heaviest cast iron pan filled with a few canned goods. I leave my overnight and throw in my lunch box in the morning.

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Frying Pan