Tuna Provencale On A Baguette Recipes

TUNA PROVENCALE ON A BAGUETTE

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.

PROVENCAL TUNA SANDWICHES

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.

PAN BAGNAT (PRESSED FRENCH TUNA SANDWICH)

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.

PAN BAGNAT SANDWICH WITH TUNA, ANCHOVIES, AND PARSLEY

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.

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.