Tuna Pan Bagnat

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So you have a can of tuna…..you need lunch, or a light supper….. Tuna Pan Bagnat.

Tuna Pan Bagnat

Pan Bagnat (pan ban-Yah) wet or bathed bread, is a specialty of the Provence region of France. Traditionally a round wheat bread is stuffed with the classic Salad Nicoise ingredients…. tuna, anchovies, tomatoes, eggs, olives, red onions, capers, garlic and olive oil.


Tuna Pan Bagnat

Crusty bread, in this case my fav ciabatta, soaks up a yummy vinaigrette made from anchovies, garlic, dijon, balsamic, and olive oil. Use the best olive oil you can, especially when making a vinaigrette.

Tuna Pan Bagnat

For extra crunch, I tossed thinly sliced english cucumber slices into the vinaigrette and let them soak up the flavor while I prepared the rest of the sandwich.

Tuna Pan Bagnat is easy to make, portable, and can be made ahead. In fact, the longer it sets the better it gets. Perfect for a picnic, or make one on a french baguette, and you can have lunch for several days…..if it lasts that long.

Tuna Pan Bagnat

Admittedly, I am not a huge sandwich fan, Tim on the other hand is. I have no particular reason, but a sandwich is not always my first choice. Perhaps I have been swayed, this truly was delicious!

In keeping with tradition, I pressed the sandwich, meaning after I wrapped it,first in parchment paper, then tin foil, I placed two cast iron skillets on top and let it sit. Pressing makes sure all the flavors “bathe” the bread.

Tuna Pan Bagnat

We pressed our Tuna Pan Bagnat for just a few hours. I can only imagine how good it would be left over night. So, take a trip to the Provence Region of France with Tuna Pan Bagnet…..Bon Appetit!

Tuna Pan Bagnat
Author: 
Serves: 2
 
Ingredients
  • 3 anchovy fillets, minced
  • 1 large garlic clove, minced
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon Dijon mustard
  • Pinch of salt and freshly ground pepper
  • 3 tablespoons extra virgin olive oil
  • 2 ciabatta buns, halved (I toasted mine lightly)
  • ½ english cucumber, thinly sliced
  • 1 medium-size, ripe tomato, sliced
  • ½ small red onion, sliced
  • 1 - 5 ounce can tuna packed in oil, undrained
  • 2 tablespoons kalamata olives, chopped
  • 1 tablespoon caper, drained
  • 8 large basil leaves
  • 2 hard-cooked egg, peeled and thinly sliced
Instructions
  1. Whisk together the anchovies, garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
  2. Slice cucumber thinly then add to vinaigrette and toss well.
  3. In a small bowl gently mix the tuna, olives, and capers, trying not to break up the tuna too much.
  4. Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna mixture, basil, olives and egg slices. Top egg with remaining cucumbers. Cover with second bread half and firmly press sandwich together.
  5. Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes. Unwrap and serve immediately, or keep it wrapped for up to 8 hours before serving.

 

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Roasted Red Pepper Pasta

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Looking for a quick and easy meal? Roasted Red Pepper Pasta to the rescue!

Roasted Red Pepper Pasta

Sometimes you get home from work and the last things you want to do is make dinner! You know I’m right……


Roasted Red Pepper Pasta

This pasta is super duper easy, and will have you from stove to plate in a flash.

Roasted red peppers in a jar are a God send in the kitchen. No work ……all the flavor. Roasting red peppers is great when you have the time but when you don’t…..grab a jar.

Roasted Red Pepper Pasta

Drain and chopped, the red peppers are added to walnuts, basil, a smige of sugar, and garlic. I also added a pinch of red pepper flakes for a touch of heat. Blend in a food processor, or blender. Leave it a bit chunky…..pesto like.

Angel hair pasta is one of my favorites. It cooks in just a few minutes, so when you want something easy it a good to go pasta!

Roasted Red Pepper Pasta

Drain the pasta and give it a quick rinse, then toss with the red pepper sauce.

Garnish with the reserved red peppers and basil. Dinner is ready!!

Roasted Red Pepper Pasta

Serve Roasted Red Pepper Pasta with some crusty bread and a salad and you have a quick easy dinner thats on the table in a flash.

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta
Author: 
Serves: 6
 
Ingredients
  • 1- 16 ounce jar roasted red peppers
  • 3 tablespoon walnuts
  • 1 tablespoon sugar
  • 1 clove, smashed
  • ¼ cup basil leaves, plus more for garnish
  • ⅛ cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • Pinch of red pepper flakes - optional
  • 1 pound angel hair pasta
  • ½ cup shaved parmesan cheese
Instructions
  1. Drain and chop the peppers, reserving ½ cup for garnish.
  2. In a small skillet, toast the walnuts over moderate heat until golden, and let cool.
  3. Transfer the peppers and walnuts to a blender. Add the garlic and basil leaves, blending until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper and red pepper flakes if using.
  4. Cook pasta until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the red pepper pesto. Season the pasta with salt and pepper. Top with the chopped basil, reserved red peppers and parmesan cheese. Serve at room temperature.

 

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Caprese Spinach Stuffed Tomato

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Just a quick little post for a quick little salad……. Caprese Spinach Stuffed Tomato
Caprese Spinach Stuffed Tomato

It’s Saturday and after my favorite thing in the world……almost……..buying groceries, I needed little lunch. I bought some beautiful tomatoes, even though they aren’t in season….yet! Of course if the weather doesn’t start to cooperate, we will not have tomatoes, it’s freezing!

I am un-deterred and I made myself a spring-ish salad for lunch. So simple really……I have stuffed tomatoes frequently in the summer, egg salad, tuna, salad, chicken salad…….. so why not with a salad???


Caprese Spinach Stuffed Tomato

I used baby spinach that I shredded and stuffed inside the tomato. At first I was thinking, just a tossed salad inside of a tomato, then Caprese crossed my mind.

Caprese salad, meaning “Salad of Capri” is a simple Italian salad, made of sliced fresh mozzarella, tomatoes and green basil, seasoned with salt, and olive oil. It’s made to resemble the colors of the Italian flag: red, white, and green.

Caprese Spinach Stuffed Tomato

I love, love, love the combination of fresh mozzarella, tomato, and basil. So, the spinach was in the tomato, and I topped it with cubes of fresh mozzarella….pretty!

For the basil, I made it into a dressing, a pesto dressing. Basil, walnuts, parmesan cheese, white balsamic vinegar, and olive oil with a touch of water to make it easy to pour.

Caprese Spinach Stuffed Tomato

For my money, the pesto dressing made this dish. Basil is extremely aromatic, with the initial scent of pepper, anise, and mint. The taste is sweet, but savory. Perfect for Caprese Spinach Stuffed Tomato.

This salad is a great light lunch and would be a side side salad for any grilled meat……steak sounds good!

Caprese Spinach Stuffed Tomato

It’s so quick and easy you can make it in a flash for those unexpected guests, or if you just need a quick lunch……like I did today!

Caprese Spinach Stuffed Tomato
Author: 
Serves: 2
 
Ingredients
  • Pesto Dressing
  • ½ c. fresh basil leaves
  • 2 cloves garlic, peeled
  • 1 tablespoon chopped walnuts
  • 2 tablespoons Parmesan cheese
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 
Salad
  • 
1/2 cup fresh mozzarella cheese, cubed
  • 2 large vine ripened tomatoes
  • 1 cup baby spinach leaves, shredded
  • Additional fresh basil, sliced for garnish if desired
Instructions
  1. For pesto dressing, in a food processor combine basil, garlic, walnuts and Parmesan cheese. Cover and pulse until combined. Add vinegar, water and oil. Cover and process until thoroughly combined.
  2. Wash and dry the tomatoes. Slice each tomato into 6 wedges, leaving the bottoms of the tomato intact. Spread open the wedges of the tomatoes slightly and evenly divide the spinach and mozzarella between the tomatoes. Drizzle each tomato with the dressing and finish with fresh cracked pepper and salt if desired.

 

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