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
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
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.