PROVENCAL TUNA SANDWICHES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the olive oil, vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the red onion; set aside.
- Rub the inside of the bread pieces with the garlic, then with the halved tomato and season with salt and pepper; discard the garlic and tomato skins. Arrange the tomato slices on the bread bottoms.
- Add the tuna to the vinaigrette, breaking it into pieces. Stir in the bell pepper, cucumber, parsley and capers; season with salt and pepper. Divide the mixture among the bread bottoms. Close the sandwiches and press down on the bread tops gently. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let sit 15 minutes to soften the bread, then unwrap and cut in half.
Nutrition Facts : Calories 790, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1606 milligrams, Carbohydrate 110 grams, Fiber 8 grams, Protein 38 grams, Sugar 4 grams
RACHAEL'S TUNA PAN BAGNAT
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.
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Crisp baguette in hot oven, then cool to handle. Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
- 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.
- 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.
- 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.
PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.
Provided by Adina Steiman
Categories Sandwich Low Fat Kid-Friendly Lunch Tuna Healthy Low Cholesterol Anchovy Sandwich Theory Picnic Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 2
Number Of Ingredients 13
Steps:
- Cut baguette in half crosswise with a serrated knife, then split each half lengthwise. Drizzle cut sides of bread with oil and rub with garlic. Arrange 2 anchovies on top half of each baguette.
- Toss onion and vinegar in a medium bowl and season with 1/4 tsp. each salt and pepper. Let stand 5 minutes. Add tuna and parsley and toss gently to combine. Taste and adjust seasoning. Pile tuna mixture on bottom half of each baguette. Top tuna mixture with eggs and olives.
- Arrange tomato slices on top of anchovies and close sandwiches. Wrap sandwiches tightly in foil and place a heavy pot or skillet on top. Add a few heavy objects such as cans to weigh down pot and press down on sandwiches. Let sit at room temperature at least 40 minutes and up to 1 hour. Unwrap, slice each sandwich in half crosswise (if desired), and serve.
NIçOISE TUNA SANDWICH (PAN BAGNAT)
Steps:
- Combine the red and white onion with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
- Using your hands, mix and squeeze everything together for 5 minutes. (Don't rush through this part; the onions need time to release their juices and mellow.)
- Work in can of tuna in olive oil, including the oil. Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
- Cut kaiser rolls in half crosswise and spread each bottom half with lettuce leaves. Use a couple of varieties-whatever looks good-for the difference in texture.
- On top of each lettuce layer, arrange 4 tomato slices (skip this step if you don't have good-really good-tomatoes on hand). Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
- Crisscross each sandwich with 2 drained anchovy fillets and strew with Niçoise olives (pit them if desired), chopped scallion greens, and sliced radishes. Then drizzle generously with more olive oil and top with the remaining kaiser halves, pressing gently but firmly.
TUNA PROVENçAL
Tuna Provencal
Provided by Kate Merker
Time 15m
Number Of Ingredients 10
Steps:
- Divide the lettuce among individual plates and drizzle with 2 tablespoons of the oil.
- In a bowl, combine the tuna, beets, scallions, parsley, salt, pepper, and remaining oil. Spoon alongside the lettuce.
- Slice the baguette in half lengthwise, then cut each half crosswise into 4-inch-thick pieces. Spread the cut side of each piece with the tapenade. Serve with the lettuce and tuna.
Nutrition Facts : Calories 700 kcal, Carbohydrate 84 g, Cholesterol 37 mg, Protein 47 g, SaturatedFat 5 g, Sodium 1899 mg, Sugar 4 g, Fat 31 g, UnsaturatedFat 0 g
SEARED TUNA WITH TIAN OF PROVENCAL VEGETABLES
Steps:
- For the vegetable tian: Preheat the oven to 350 degrees F. Lightly oil a 9 by 13-inch ceramic or glass baking dish. In a small bowl, combine the oil with the thyme, garlic, salt, and pepper.
- Arrange half of the vegetables in rows in the dish, interspersing the different types until the bottom of the dish is covered. Drizzle with half of the oil mixture. Make a final layer of mixed vegetables, and drizzle with the remaining oil mixture. Cover the top of the vegetables with lightly oiled parchment paper. Bake until the vegetables are tender, about 40 minutes.
- Remove the vegetable tian from the oven, keep warm in a warm place, and increase the oven temperature to 450 degrees F.
- For the tuna: Season the tuna with the salt and pepper. Heat the oil in a large nonstick skillet over high heat. Add the tuna and cook, turning once, until seared on both sides, about 2 minutes. Uncover the tian and place the seared tuna fillets on top of the vegetables, spacing them evenly. Bake, uncovered, until the tuna is rare to medium-rare, about 5 minutes. Spoon equal amounts of the sauce in the centers of 6 warmed plates. Using a wide spatula, lift portions of the tuna and vegetables and transfer to the plates.
- For the sauce: Place the tomato confit, garlic confit, water, salt and pepper in a blender and process on high speed. With the machine running, drizzle in the oil and blend until the sauce is emulsified, about 1 minute. Transfer to a medium bowl and stir in the parsley and thyme. Set aside at room temperature
- Place the tomatoes in a colander and toss with the salt. Let drain at room temperature for 2 hours. Pat the tomatoes dry with paper towels. Preheat the oven to 250 degrees F. Place the tomatoes, garlic, and rosemary in a nonreactive 2-quart saucepan. Add enough oil to cover the tomatoes. Cover the saucepan and bake until the tomatoes are very tender, but not falling apart, about 3 hours. Drain, discard the garlic and rosemary, and set the tomato confit aside for the sauce. (The tomato confit can be prepared up to 3 days in advance, covered and refrigerated.)
- Place the garlic cloves and 2 cups cold water in a small saucepan and bring to a boil over high heat. Drain. Repeat the procedure 2 more times. Return the drained garlic cloves to the saucepan and add the oil. Bring to a bare simmer over very low heat. Cook until the garlic is tender, about 40 minutes. Cool completely. Transfer to a 1-pint canning jar, add enough oil to cover the garlic, and seal. (The garlic confit can be prepared up to 3 weeks in advance, covered and refrigerated.)
TUNA PROVENCAL
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 2 servings
Number Of Ingredients 10
Steps:
- In a large bowl flake tuna with a fork. Stir in capers, black olives, onion and tomatoes. Pour in oil and vinegar and toss to coat. Season and serve with watercress on whole grain bread. Alternative: Arrange mixed greens on plate and top with a quartered boiled new potato, quartered boiled egg and steamed green beans. In center place a scoop of the tuna salad.
TUNA PROVENCALE
Steps:
- Combine 2 tablespoons olive oil, cumin, fennel seeds, garlic, thyme leaves, and lime zest; season, to taste, with pepper. Rub the marinade all over the tuna steaks. Cover and marinate in the refrigerator.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onions, fennel, a pinch of cumin, and a pinch of fennel seeds and cook, stirring, for 5 minutes (don't let the vegetables brown). Add the zucchini and bell peppers, season to taste with salt and pepper, and continue to cook for 5 minutes.
- Separately, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the fava beans and cook, stirring, for 1 minute. Add the cherry tomatoes, orange segments, lemon zest and segments, half of the basil leaves, olives, and pistachios.
- While the vegetables are cooking, heat a grill pan over high heat. Brush the pan with vegetable oil and grill the tuna steaks for 4 minutes on each side for medium rare. Let rest for 5 minutes before cutting each steak into 4 slices.
- Divide the vegetables among 4 warm dinner plates. For each plate, top with the remaining basil leaves and put 2 slices of tuna on top of the vegetables. Season the tuna with fleur de sel and spoon the citrus-fava mixture around the plate. Serve immediately.
PROVENCAL TUNA MELT
Steps:
- Drain about 1/2 of the olive oil from the tuna. Scrape tuna and remaining oil into a mixing bowl. Add bell pepper, scallions, capers, and thyme. Add lemon juice, mayonnaise, and red pepper flakes. Stir gently to combine.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Lay bread slices crust-sides up on an unlined baking sheet. Brush with olive oil. Broil until nicely browned, about 1 minute.
- Turn bread slices over with tongs and divide the tuna filling between 2 slices. Arrange Asiago cheese over the other two slices. Return to broiler. Heat until cheese is bubbly and golden brown and filling is hot, about 2 minutes.
- Remove from oven. Use tongs to turn the cheese-topped slices over on top of those spread with filling. Slice tuna melts in half and serve immediately.
Nutrition Facts : Calories 704 calories, Carbohydrate 62.8 g, Cholesterol 56.6 mg, Fat 32.5 g, Fiber 5.3 g, Protein 40.4 g, SaturatedFat 9.1 g, Sodium 1510 mg, Sugar 2.1 g
TUNA MELT PIZZA BAGUETTES
Quick and easy pizza breads that little ones will love
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Halve the 2 part-baked baguettes lengthways and cook directly on the oven shelf for 8 mins. Meanwhile mix the diced peppers, sweetcorn, tuna, and 75g of the grated cheddar.
- Transfer the baguettes to a baking tray, spread each with 1 tbsp tomato purée, divide the tuna mix over, then sprinkle with the remaining grated cheddar. Bake for 12 mins until melting and golden.
Nutrition Facts : Calories 410 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium
TUNA PROVENCAL SANDWICHES
Provided by Marian Burros
Categories dinner, lunch, quick, weekday, main course
Time 12m
Yield 3 sandwiches
Number Of Ingredients 11
Steps:
- Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
- Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
- Spread each slice of bread with 1 1/2 teaspoons of mustard.
- Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.
Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams
PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)
I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 8h30m
Yield 6
Number Of Ingredients 16
Steps:
- Stir garlic into the olive oil and set aside.
- Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use.
- Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers.
- Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil.
- Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top.
- Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible.
- Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.
Nutrition Facts : Calories 561.7 calories, Carbohydrate 46.9 g, Cholesterol 105.2 mg, Fat 30.1 g, Fiber 3.3 g, Protein 26.5 g, SaturatedFat 5 g, Sodium 1286.6 mg, Sugar 3.8 g
PROVENCAL TUNA MELTS
Make and share this Provencal Tuna Melts recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Split the baguette horizontally and cut into 4 pieces.
- Open each piece and slather with butter.
- Place a large skillet over medium heat; add the bread, buttered side down, and toast until deep golden brown, 3-4 minutes.
- Work in 2 batches if the pan is not large enough.
- Preheat the broiler.
- In a bowl, combine the tuna with the herbs, olives, shallots, capers, lemon juice, and extra virgin olive oil.
- Mix well and season with pepper to taste.
- Working on a baking sheet, fill the toasted baguette with tuna.
- Cover the mounded tuna with 2 slices of Gruyere and place the sammies under the broiler until the cheese is bubbly, 2 minutes.
- Serve hot.
Nutrition Facts : Calories 1367, Fat 50.4, SaturatedFat 21.9, Cholesterol 148.4, Sodium 2426, Carbohydrate 148.9, Fiber 7.1, Sugar 7.1, Protein 79.4
TUNA PROVENCALE ON A BAGUETTE
I found this in a very worn and old copy of Readers Digest in a hospital waiting room. It had so many pages missing that I didn't think they would miss one more *blush*. The sandwich is wonderful but it's not a quick make.
Provided by Annacia
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
- Meanwhile, cut bread almost in half lengthwise. Open like a book, being careful not to separate bread. Pull our about 1/2 a cup of soft bread center.
- Using 1/2 TBS of oil, brush the cut sides on the bread, then spread on tomato mixture and any juices that have collected in the bowl.
- Cut onion in half through stem end, then crosswise into thin semi-circles.
- Layer onion, green pepper slices and tuna over tomato mixture.
- Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
- Wrap stuffed loaf tightly in plastic wrap and weigh it down with a heavy skillet and let stand at room temp till ingredients have soaked into the bread, about 30 minutes.
- Cut diagonally into 4 sandwiches.
TUNA PROVENCALE
Make and share this Tuna Provencale recipe from Food.com.
Provided by Dancer
Categories Tuna
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F.
- Rinse the fish and pat it dry.
- Cut into approximately 1 1/2-inch chunks.
- Roll the fish in flour seasoned with salt and pepper.
- Heat the oil and butter in a large skillet and brown the fish on all sides.
- Add the peppers, shallots, garlic, tomatoes, and mushrooms and cook for about 3-4 minutes.
- Add the remaining ingredients and heat through.
- Transfer all ingredients to a large, covered casserole and bake for 45 minutes.
- Serve hot with the rice.
Nutrition Facts : Calories 1186.7, Fat 16.2, SaturatedFat 4.7, Cholesterol 72.3, Sodium 120.4, Carbohydrate 175.6, Fiber 8.1, Sugar 5.2, Protein 56.6
TUNA SANDWICHES PROVENCAL
Provided by Melissa Roberts-Matar
Categories Sandwich Fish Tomato Vegetable No-Cook Quick & Easy Lunch Tuna Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
- Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
- Add tuna to mayonnaise mixture and stir to combine.
- Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.
THE FRENCH PICNIC BAGUETTE - PAN BAGNAT
This delightful sandwich from Nice, in the South of France, started out as a Salade Niçoise in which stale bread was crumbled about an hour before it was served. The name literally means "bathed bread" - alluding to the spreading of olive oil on the bread and the softening of the inside of the bread after the filling has been added. It can be made with varying ingredients and various amounts but the basics are listed below, feel free to adapt it to your own preferences. I make these the night before we plan to go on a picnic; I then wrap a piece of greaseproof/brown paper around each roll or baguette sandwich, and tie them with kitchen string - it keeps them all together and looks very "French Rustic"! (It also helps to hold the sandwich together whilst eating them!) A French classic which is essential on the picnic menu.
Provided by French Tart
Categories Lunch/Snacks
Time P5DT10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the baguette into even size portions.
- Then cut the baguette pieces or bread rolls in half lengthways, and scoop out some of the bread filling. (You use this for a gratin-type affair later in the week or for breadcrumbs).
- Rub the garlic over the inside of both halves, drizzle with a generous amount of olive oil and season well.
- In one hollowed-out half, pack in the egg slices, tuna, tomatoes, anchovies, olives, chopped red onion and lettuce leaves.
- Drizzle with more oil, and a little white-wine vinegar.
- Put the other half of the baguette or bread roll on top, wrap snugly in tinfoil and place on a flat surface. Lay some big books on top to weigh it down. (I use a Larousse Gastronomique!).
- Leave for an hour or two. Then remove the tinfoil and wrap a band of greaseproof or brown paper around the middle of each portion, and tie tightly with kitchen string.
- These can then be stored overnight in a covered container until next day. (This is not necessary - but can be handy to avoid all the fuss next day!).
- Take them on your picnic with wine, fruit and good company!
- Sublime!
Nutrition Facts : Calories 458.3, Fat 8.9, SaturatedFat 2.2, Cholesterol 125, Sodium 752.5, Carbohydrate 67, Fiber 6.4, Sugar 4.5, Protein 26.7
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