Pan Bagnat: Le French Tuna Salad Sandwich
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Recipe from The Food52 Cookbook, Volume 2: Seasonal Recipes from Our Kitchens to Yours
Ingredients
- 1/2 crusty French baguette
- 6 tablespoons extra virgin olive oil, plus more for brushing
- 1 garlic clove, cut in half
- 4 to 6 fresh basil leaves
- 6-ounce can tuna, preferably packed in olive oil (or use albacore packed in water, drained well)
- 3/4 cup Nicoise or Kalamata olives, pitted and sliced
- 1/2 cup thinly sliced red bell pepper
- 1/2 small red onion, finely chopped
- 1/4 cup finely chopped fresh flat-leaf parsley
- 8 1/2-ounce jar or can artichoke hearts, drained and chopped (optional)
- 1/4 cup blanched haricots verts (French green beans), sliced into thirds (optional)
- 3 tablespoons fresh lemon juice
- to taste Sea salt and freshly ground black pepper
Instructions
- 1
Slice the baguette lengthwise, in half. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little olive oil. Rub each with garlic. Line the bottom half of the baguette with the basil leaves.
- 2
In a medium bowl, combine the tuna, olives, red pepper, red onion, parsley, and artichoke hearts and green beans, if using. In a measuring cup or small bowl, whisk the lemon juice with the 6 tablespoons olive oil until combined. Pour the vinaigrette over the tuna mixture and stir gently to combine. Season to taste with salt and pepper.
- 3
Spoon the tuna mixture into the trough of the baguette and top with the other baguette half. Wrap the sandwich tightly in plastic. Put it on a plate and weigh it down by placing a brick or heavy cast iron skillet on it. Refrigerate overnight.
- 4
The next day, cut the sandwich in half. Enjoy for lunch at home, or wrap in foil and brown-bag it (use a lunch box that will keep the sandwich chilled). Serve with cubes of feta cheese and a tart Granny Smith apple, if you like.
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