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Pan bagnat with tuna

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To prove just how easy it is to make delicious at-home meals with sustainable seafood, here is my Pan Bagnat recipe (pronounced pah n bah-nyah), made using Forage And Feast Frozen Yellowfin Tuna Portions. It’s an elevated Niçoise salad in a sandwich!

PAN BAGNAT WITH TUNA

TIME: 20 MINUTES | SERVES: 2

INGREDIENTS

250g-300g Forage and Feast Frozen Yellowfin Tuna Portions, defrosted completely

30ml olive oil

Salt

Freshly ground black pepper

Juice of 1 lemon

50g Forage and Feast Caponata

30ml Forage and Feast Garlic Aioli

30ml basil pesto

4 slices fresh sourdough bread

2 hard boiled eggs, peeled and sliced

8 black olives, pitted and sliced

¼  red onion, sliced thin

 

 

METHOD

Preheat a large frying pan over medium-high heat.

Once hot, add in the olive oil.

Season the tuna generously with salt and pepper.

Cook the tuna in the hot pan for three minutes on each side.

Squeeze the lemon juice over the tuna.

Remove from the pan and rest the tuna on a board, until the tuna cools down slightly 

Slice into equal pieces.

Spread two slices of the sourdough bread with basil pesto and the other two slices with garlic aioli.

Layer the two pesto slices of bread with the hardboiled eggs, sliced black olives, caponata, cooked tuna and sliced red onion.

Close the sandwich with the sourdough slices spread with garlic aioli and press the sandwich closed.

Wrap the sandwiches tightly with wax paper.

Allow the sandwiches to rest at least  15 minutes before serving, allowing the flavours time to marry with each other and the juices to soak into the bread.

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