Pan Bagna (The Tuna Sandwich of the South of France) |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love using deep red chunk tuna in olive oil. Plan to use this recipe for boat sandwiches using summer garden vegies. Found in the Seattle Times. Ingredients:
1 baguette, crusty (16 to 18 inches long) |
1/4 cup extra virgin olive oil, fruity |
12 ounces tuna, olive-oil-packed |
1 garlic clove, minced |
1 tomato, thinly sliced |
1 cucumber, thinly sliced |
4 anchovy fillets, to taste (can be rinsed or marinated in lemon juice to make them milder) |
1/4 cup oil-cured black olive, pitted (these are the wrinkled olives that don't come packed in brine) |
20 basil leaves, fresh |
Directions:
1. Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
2. Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
3. To serve, slice the sandwich on an angle into small or large individual sandwiches.
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