Emeril's Grilled Tuna Pan Bagnat Sandwich Recipe

Name: Emeril's Grilled Tuna Pan Bagnat Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2-inch thick) sushi grade tuna loin or 2 pound tuna steak; 2 teaspoons olive oil; Salt; Freshly ground black pepper; Herbes de Provence; 2 crusty French bread rolls, about 6-inches in length, cut in 1/2 lengthwise; Tapenade, recipe follows; 3 plum tomatoes, chopped; 1 small red onion, thinly sliced; 1/2 medium red bell pepper, cored, seeded and cut into thin strips; Extra-virgin olive oil; 2 hard boiled eggs, peeled and sliced into thin rounds; Essence, recipe follows; 1 tablespoon chopped parsley leaves; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1/2 pound brine-cured black olives, such as Gaeta, Vall'Aurea, or Nicoise, pitted; 2 anchovy fillets, drained; 2 tablespoons capers, drained; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon fresh lemon juice; 1 teaspoon minced garlic; 1 teaspoon grated lemon zest; 1/2 teaspoon fresh thyme leaves

Servings: persons

1 (1 1/2-inch thick) sushi grade tuna loin or 2 pound tuna steak
2 teaspoons olive oil
Salt
Freshly ground black pepper
Herbes de Provence
2 crusty French bread rolls, about 6-inches in length, cut in 1/2 lengthwise
Tapenade, recipe follows
3 plum tomatoes, chopped
1 small red onion, thinly sliced
1/2 medium red bell pepper, cored, seeded and cut into thin strips
Extra-virgin olive oil
2 hard boiled eggs, peeled and sliced into thin rounds
Essence, recipe follows
1 tablespoon chopped parsley leaves
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 pound brine-cured black olives, such as Gaeta, Vall'Aurea, or Nicoise, pitted
2 anchovy fillets, drained
2 tablespoons capers, drained
2 tablespoons chopped fresh parsley leaves
1 tablespoon fresh lemon juice
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil

1
Preheat the grill to medium-high.
2
Rub the tuna on all sides with the oil and lightly season with salt, pepper and the herbs.
3
Grill, turning, until medium-rare.
4
Remove and let rest for 5 minutes.
5
Thinly slice.
6
With a fork, scrape out the inner crumbs from both halves of bread.
7
Spread both sides of each roll with tapenade.
8
On the bottom slices of bread, layer the tomatoes and onions over the tapenade and top with other ingredients.
9
Combine all ingredients thoroughly.
10
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch.
11
Published by William and Morrow, 1993.
12
In a food processor, combine all the ingredients, except the olive oil.
13
Process slightly and scrape down the sides.
14
With the motor running, add the oil through the feed tube and process to a smooth paste, scraping down the sides as needed.
15
Adjust the seasoning to taste.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 (1 1/2-inch thick) sushi grade tuna loin or 2 pound tuna steak, 2 teaspoons olive oil, Salt, Freshly ground black pepper, and more.

Yes, Emeril's Grilled Tuna Pan Bagnat Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Emeril's Grilled Tuna Pan Bagnat Sandwich

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