Pan Bagnat

1 can white tuna, drained, 6 oz
2 tablespoons each finely chopped red or green onion, celery, parsley roasted red pepper and pitted black olives (use all or some of the above, depending on what you have on hand
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground black pepper
1 baguette, hero loaf or 4 crust rolls, split lengthwise

In bowl, mix tuna, vegetables, mayonnaise, lemon juice, olive oil, salt and pepper to taste. Mix well.

Spread mixture evenly over bottom half of baguette. Cover with top portion and cut in half. Press down firmly on each piece, then wrap tightly in plastic wrap. Place in pan and cover with heavy weight. A foil wrapped brick works great for this. Refrigerate for 4 hours or overnight.

To serve as a sandwich, cut each baguette piece in half.

To serve as a canapé, cut each piece into 4 or 5 slices.

Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

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