Pan Bagnat

Tags

food, french, lunch, overnight, pan bagnat, protein, quick, sandwich, tuna

I love tuna because it is such a quick source of protein. I eat it a lot and am always on the lookout for new ways to try it, other than the usual tuna salad. This recipe is fantastic! I made it the night before my work week. It was super convenient just to grab a sandwich and go. The flavors complimented each other amazingly. I definitely will be making this again soon!

Pan Bagnat (a variation of a recipe from Food52)

• 1/2 loaf crusty French baguette
• 1 clove garlic, cut in half
• 4-6 basil leaves
• 1(6oz) can tuna (I used the pouch kind because it’s drier)
• 3/4 cup Kalamata olives, sliced
• 1/2 cup red bell pepper, seeded and sliced thin
• 1/2 small vidalia onion, finely chopped
• 1/4 cup flat leaf parsley, finely chopped
• 1/2 can artichoke hearts, drained and chopped
• 3 tbsp fresh lemon juice
• 6 tbsp extra virgin olive oil
• Salt and pepper to taste

Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.

In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, and artichoke hearts. In a measuring cup or small bowl, whisk the lemon juice into the olive oil until well combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.

Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.

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Tuna and Cannellini Bean Salad

Tags

beans, cannellini, dressing, food, healthy, olives, salad, tuna

Last week was spent in Charleston SC gorging on all varieties of Southern goodness, none of which are good for your waistline (more about these in future posts). Monday morning means getting back to the grind- laundry, dirty dishes, multiple appointments, and the gym. After all that sweating, I needed a hearty but low cal lunch. Two of the best tasting “health foods” are tuna and beans. Full of fiber, good fats, and plenty of nutrients, these two pack a serious punch without bloating you.

Tuna and Cannellini Bean Salad

• 1 can of water packed tuna, drained
• 1/2 can cannellini beans, drained and rinsed
• 12 kalamata olives, halved
• Salad greens
• 3 thin slices of a sweet onion, broken into rings

Creamy Stone-ground Mustard Dressing

• 2 tbsp stone ground mustard
• 2 tsp mayonnaise
• 2 tsp red wine vinegar
• 1/2 tsp honey
• Salt and pepper to taste
• Water (if you want a thinner dressing)

In a large bowl, place the washed salad greens. Top with the tuna, beans, olives, and onion rings. Whisk together dressing ingredients and spoon over salad. Serves 2 (I was a pig and ate the whole thing).