| Tuna Pan Bagnat |
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| Written by Phil Wiktor | |
| Sunday, 29 June 2008 | |
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I'm not much of a tuna sandwich guy but this is great. A nice little Italian twist on a staple. Thanks to Rachel Ray for this one. Serves 4 1 baguette 2 cans (6.5 ounces each) Italian or French imported tuna in oil, drained 1 tin flat anchovies, drained and chopped 3 tablespoons capers, drained 1/2 red onion, chopped 1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped 1/2 cup drained sun-dried tomatoes in oil, chopped 1/4 to 1/3 cup fresh flat-leaf parsley, chopped 4 or 5 sprigs fresh rosemary, leaves stripped and chopped 1 lemon, halved 1 tablespoon red wine vinegar Freshly ground black pepper 3 tablespoons extra-virgin olive oil Cut baguettes to size and split in half horizontally. Hollow out some of the soft middle to make room for the filling. Coarsely chop the olives (pit if necessary). Place tuna in a bowl and separate with a fork. Add anchovies, capers, red onion, artichokes, sun-dried tomatoes, olives, parsley, and rosemary. Squeeze lemon juice into the bowl; add vinegar and pepper and olive oil. Toss to combine. Pck the tuna salad into hollowed baguette halves and set tops in place. Press down to set the bread and salad together. Enjoy! 
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| Last Updated ( Sunday, 29 June 2008 ) |
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