Rachael's Tuna Pan Bagnat (Rachael Ray) Recipe

Posted by
Rate It!
Rachael's Tuna Pan Bagnat (Rachael Ray)
Add your photo!
Ingredients
12
Count
Nutrition
233
Calories
Total time
10
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. * To get the juices flowing, place whole lemon in microwave on high for 10 seconds.
  2. Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
  3. 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. Add the tuna steak, cover, and simmer until cooked through, about 4 minutes. Remove tuna from the water and allow to cool. Place tuna in a bowl and separate with a fork. Add capers, red onion, artichokes.
  4. 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. Remove pits and chop.
  5. 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. 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! Cut each half baguette in half again, making 4 sandwiches, total.
  6. Notes: The longer pan bagnat sits, the tastier it gets. I make a whole baguette, even for just myself. In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off! Also, This recipe is picnic-perfect! One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat. The wrapping over the end of each sandwich will catch the juices as you eat it.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.43 Kcal (977 kJ)
Calories from fat 145.02 Kcal
% Daily Value*
Total Fat 16.11g 25%
Sodium 1167.97mg 49%
Potassium 63.92mg 1%
Total Carbs 19.14g 6%
Sugars 0.61g 2%
Dietary Fiber 2.88g 12%
Protein 2.03g 4%
Vitamin C 17.8mg 30%
Iron 0.4mg 2%
Calcium 25mg 3%
Amount Per 100 g
Calories 124.87 Kcal (523 kJ)
Calories from fat 77.58 Kcal
% Daily Value*
Total Fat 8.62g 25%
Sodium 624.79mg 49%
Potassium 34.19mg 1%
Total Carbs 10.24g 6%
Sugars 0.33g 2%
Dietary Fiber 1.54g 12%
Protein 1.08g 4%
Vitamin C 9.5mg 30%
Iron 0.2mg 2%
Calcium 13.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top