Rachael's Tuna Pan Bagnat

Name: Rachael's Tuna Pan Bagnat
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 six to eight-ounce tuna steak; 1 can artichoke hearts in water, 15 ounces, drained, coarsely chopped; 1 bay leaf; 118 milliliters good quality black olives, from bulk bins in deli area of market; 3 Tbsps capers, drained; 59 milliliters chopped flat leaf parsley, a couple of handfuls; 1 French baguette; 1 Juice of lemon (See Cooks Note); 2 Tbsps extra-virgin olive oil, to your taste; 4 servings Coarse black pepper, to your taste; 0 red onion, chopped; 5 whole peppercorns

Rachael's Tun Head to the store and pick up six to eight-ounce tuna steak, olives, juice of lemon, and a few other things to make it today. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 10 minutes.

Instructions

Crisp baguette in hot oven, then cool to handle.

Ingredients you will need

Baguette

Equipment you will use

Oven

Cut baguette in half lengthwise, on an angle, then split each half lengthwise.

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Baguette

Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat.

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Peppercorns

Bay Leaves

Juice

Lemon

Water

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Frying Pan

Add the tuna steak, cover, and simmer until cooked through, about 4 minutes.

Ingredients you will need

Tuna Steak

Remove tuna from the water and allow to cool.

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Water

Tuna

Place tuna in a bowl and separate with a fork.

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Tuna

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Bowl

Add capers, red onion, artichokes.

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Artichoke

Red Onion

Capers

For olives, if they're pitted, coarsely chop them. If the olives have pits, place an olive or 2 on your cutting board. Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed.

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Garlic

Olives

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Cutting Board

Knife

Remove pits and chop.

Add olives and parsley to tuna mixture. Squeeze the juice of half a lemon into the bowl. Squeeze lemon halves holding cut side upright, allowing juice to spill over sides. The seeds will stay with the lemon half, rather than falling into your salad.

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Parsley

Olives

Juice

Lemon

Seeds

Tuna

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Bowl

Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil. Toss tuna salad and adjust pepper and evoo to your taste. Pack the tuna salad on to baguette halves and set tops in place. Press down to set the bread and salad together. The bread will absorb the evoo and salad juices -- YUMMY!

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Extra Virgin Olive Oil

Pepper

Baguette

Bread

Tuna

Equipment you will use

Bowl

Cut each half baguette in half again, making 4 sandwiches, total.

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Baguette

Equipment

Ingredients

Servings:

six to eight-ounce tuna steak 1can

artichoke hearts in water, 15 ounces, drained, coarsely chopped 1

bay leaf 118milliliters

good quality black olives, from bulk bins in deli area of market 3Tbsps

capers, drained 59milliliters

chopped flat leaf parsley, a couple of handfuls 1

French baguette 1

Juice of lemon (See Cook's Note)2Tbsps

extra-virgin olive oil, to your taste 4servings

Coarse black pepper, to your taste 0

red onion, chopped 5

whole peppercorns

Recommended wine: Merlot, Pinot Noir, Rose Wine

Merlot, Pinot Noir, and rosé Wine are my top picks for Tuna. 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 Director's Merlot with a 5 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.