Worth a trip

Pann Bagnat

Name: Pann Bagnat
Cuisine: french
Ingredients: 12 ounces canned chunk light tuna in water, drained; 8 pitted kalamata olives, coarsely chopped; 1/4cup chopped red onion; 2 anchovies, finely chopped; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh parsley; 2 teaspoon capers; 2 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 8 slices tomato; 4 lettuce leaves; 1 baguette (about 16 inches), sliced horizontally and

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions