AHI TUNA PAN BAGNAT
This recipe for Ahi Tuna Pan Bagnat has been interpreted in a whole new way. It uses thick tuna steaks rubbed with herbes de Provence, instead of the customary oil-packed jarred tuna so common in Europe.
Of course it’s still stuffed with layers of hard-cooked egg, juicy, ripe tomatoes and a fabulous olive-caper relish that takes this sandwich right over-the-top!
What’s different about the olive relish is that, I’ve chosen balsamic vinegar for the acid, instead of using red wine vinegar. I like the sweetness that the balsamic lends to the finished relish, despite it’s dark coloration.
If that’s truly an issue for you, opt for a white balsamic vinegar like the one I use in my recipe for Gourmet German Potato Salad. You can’t have brown potato salad, now can you?
MAKING AHI TUNA PAN BAGNAT “Slip-Proof”!
I’ve also foregone layering whole roasted red peppers, as I don’t like the way they tend to “slip” when you bite into the sandwich.
So what I’ve done is cut them into strips (better yet, just buy them that way in a jar!) and added them to the olive relish. It makes the finished sandwich much easier to eat.
Once the Ahi Tuna Pan Bagnat is assembled, this recipe follows the same exact procedure. It gets tightly wrapped, then weighed down (I use my cast iron skillet) and chilled for several hours before eating.
Like I said, perfect for picnics! It can last up to 4-6 hours after assembly, so it’s a great make-ahead choice for a Father’s Day lunch.
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- 4 oil packed anchovy fillets, drained, roughly chopped
- 1 Tbsp. minced garlic
- 3 Tbsp. capers, drained
- 4 Tbsp. balsamic vinegar (white or regular)
- 3 Tbsp. Dijon mustard
- 2 tsp. fresh squeezed lemon juice
- Zest of one lemon
- 2 large shallots, diced
- 1 1/2 cups mixed olives, roughly chopped
- 1/2 cup roasted red pepper strips, drained
- 5 tsp. herbes de Provence, divided
- 2 Tbsp. extra virgin olive oil
- Kosher salt and fresh ground pepper to taste
- 3 ahi tuna steaks (approx. 12 oz total)
- Extra virgin olive oil to coat tuna steaks
- Garlic powder
- Whole round crusty loaf, whole baguette (toasted in oven to crisp crust)
- 1 cup fresh basil, torn
- 1 cup fresh Italian parsley, torn
- 4 large eggs, hard cooked, thinly sliced
- 4 Roma tomatoes, thinly sliced
1. Mix anchovies, garlic, capers, vinegar, mustard, lemon juice, zest and 3 tsp. herbes de Provence in a medium bowl. Add shallots, olives, and roasted red peppers, stir and let sit to macerate while you cook off the tuna steaks.
2. Pat tuna steaks dry with paper towels. Rub steaks with extra virgin olive oil, season with 2 tsp. herbes de Provence, kosher salt and fresh ground pepper. Pan fry, grill or broil until just before desired doneness is reached. Remove from heat and let cool. (the tuna will continue to cook for a few minutes - for sandwiches I prefer medium)
3. Add 2 Tbs. extra virgin olive oil to shallot-olive mixture and stir to combine. Season with kosher salt and fresh ground pepper to taste.
4. Cut tuna steaks, across the grain, into 1/2 inch slices. Cut loaf of bread in half, lengthwise for long loaf, horizontally for a round loaf.
5. In a small bowl, toss together parsley and basil leaves. Add half to olive relish and stir to combine. Place the remaining herbs in a layer on the bottom half of the bread. Spread the olive relish on both halves of the bread. (you don't want all the liquid- keep for next step)
6. Layer on egg slices, tomato and end with tuna slices. Drizzle a bit of the leftover relish liquid over the tuna slices, then season with kosher salt and fresh ground pepper.
7. Carefully replace the top of the loaf and wrap tightly in foil or plastic wrap, Place on a plate, weight down with your cast-iron pan and place in the refrigerator.
8. Chill sandwich for 30 minutes, cut and serve. SEE NOTE
Sandwich can be made up to 6 hours ahead and kept chilled and weighted until ready to serve.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 620Total Fat 26gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 21gCholesterol 169mgSodium 1257mgCarbohydrates 54gFiber 5gSugar 9gProtein 43g
Calorie count does not reflect the leftover oil mixture from the relish. Actual calorie and fat counts might be lower when you make recipe.