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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Upside Down Tomato Tart

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Even though summer is over, somethings still hang on. Cherry Tomatoes to name one , Upside Down Tomato Tart can use up those hanger-oner’s.

Upside Down Tomato Tart 7

Although I have not had a garden in several years, there were times when I still had tomatoes the end of October. Especially cherry tomatoes, they just keep going and going!! Continue reading “Upside Down Tomato Tart”


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Spicy Fresh Corn Relish

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With summer coming to a close, so is sweet corn season. This years crop from my friends at Selmi’s  was sooooo good!  I had a few ears left over and Spicy Fresh Corn Relish was the perfect way to preserve (pun intended) those golden kernels.

Spicy Fresh Corn Relish 9

Even as a kid my favorite veggie was corn, it still is today. Fresh corn ob the cob is summer at it’s best. If you ever had the chance stop by Selmi’s and pick up a dozen…..better get two…..of their fabulous bi-colored corn do it, you will not be disappointed . My nephews girlfriend told me it the best sweet corn she has ever had……I couldn’t agree more.


Spicy Fresh Corn Relish 6

The end of summer is also canning time for those who garden and lay up a larder of their goods. While this is not a traditional canning recipe……it’s more like “quick can”, it produces a fine relish. It will last about a month in the frig.

Spicy Fresh Corn Relish 4

Sweet corn, fresh off the cob, no need to cook it, red onion, red chiles, and jalapeños, with a touch of lime and cilantro for freshness. Cover with an apple cider brine and you have a sweet little relish.

Spicy Fresh Corn Relish 1

Spicy Fresh Corn relish is a perfect way to spicy up a grilled burger or bratwurst, maybe a hot dog.

If you have a few ears of corn to use up try Spicy Fresh Corn Relish to end the summer with spice!

Spicy Fresh Corn Relish 2

 

Spicy Fresh Corn Relish
Author: 
 
Ingredients
  • 2 dried red chiles, I used small ones
  • 1 seeded jalapeño,thinly sliced
  • ¼ medium red onion,thinly sliced
  • 2 ears fresh corn, kernels cut off the cob, do not cook use raw
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh lime juice
  • ¼ teaspoon coarsely ground black pepper
  • ½ cup organic apple cider vinegar
  • ¾ cup water
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
Instructions
  1. Combine the first 7 ingredients in a large bowl and mix well. Pack into a 1-quart jar. Bring ½ cup apple cider vinegar, kosher salt, and ¾ cup water to a boil; pour over corn. Seal jar. Let cool; chill. Keeps up to 1 month unopened.

 

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