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Emeril's Grilled Tuna Pan Bagnat Sandwich Recipe

Nutrition per serving    (USDA % daily values)
CAL
1163
FAT
257%
CHOL
131%
SOD
304%

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Ingredients for 4 servings

6 tablespoons extra-virgin olive oil

Freshly ground black pepper

2 1/2 tablespoons paprika

1 tablespoon chopped parsley leaves

1 tablespoon dried thyme

1/2 medium red bell pepper, cored, seeded and cut into thin strips

2 teaspoons olive oil

1 teaspoon minced garlic

1 tablespoon cayenne pepper

2 tablespoons chopped fresh parsley leaves

2 crusty french bread rolls, about 6-inches in length, cut in 1/2 lengthwise

1 tablespoon fresh lemon juice

1/4 teaspoon freshly ground black pepper

2 tablespoons capers, drained

3 plum tomatoes, chopped

1/2 pound brine-cured black olives, such as Gaeta, Vall'Aurea, or Nicoise, pitted

1 tablespoon dried oregano

2 anchovy fillets, drained

1 (1 1/2-inch thick) sushi grade tuna loin or 2 pound tuna steak

Extra-virgin olive oil

Tapenade, recipe follows

salt

Essence, recipe follows

1 tablespoon black pepper

herbes de provence

2 tablespoons garlic powder

1 teaspoon grated lemon zest

2 tablespoons salt

1 small red onion, thinly sliced

1/2 teaspoon fresh thyme leaves

1 tablespoon onion powder

2 hard boiled eggs, peeled and sliced into thin rounds

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