FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Grilled Tuna Pan Bagnats

Nutrition per serving    (USDA % daily values)
CAL
895
FAT
173%
CHOL
202%
SOD
61%

Comments

Add a comment

Ingredients for 4 servings

About 1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling

2 cloves garlic, grated or finely chopped

2 teaspoons anchovy paste

2 sprigs rosemary, leaves finely chopped

pepper

2 pounds tuna steaks, cut into bite-size cubes

2 loaves ciabatta bread, split

1/2 pound deli tub loosely packed pitted nicoise or kalamata olives (a couple of big spoonfuls)

A couple of handfuls of caperberries, drained and stemmed, or 4 tablespoons capers, drained

1 small red onion, quartered lengthwise and very thinly sliced crosswise

A couple of generous handfuls of flat-leaf parsley leaves

4 cups baby arugula leaves (4 handfuls)

Juice of 2 lemons

4 large eggs, hard-boiled, then chopped (see tip)

You might also like

Pan Bagnat: Le French Tuna Salad Sandwich
Food52
Pan Bagnat (Pressed Niçoise Sandwich)
Donal Skehan
Pan Bagnat: Le French Tuna Salad Sandwich
Food52
Niçoise Tuna Sandwich (Pan Bagnat)
Epicurious
Pan Bagnat
Self Magazine
Pan Bagnat With Radish And Tuna
Food52
Grilled Chicken Pan Bagnat
Epicurious
Pan Bagnat (Provençal Tuna Sandwich)
Saveur
Tuna, Tomato And Olive Sandwich (Pan Bagnat)
Williams-Sonoma
Pan Bagnat A Gribiche
Food52