-
1
* To get the juices flowing, place whole lemon in microwave on high for 10 seconds.
-
2
Crisp baguette in hot oven, then cool to handle.
-
3
Cut baguette in half lengthwise, on an angle, then split each half lengthwise.
-
4
Put about 1 inch of water, the bay leaf, peppercorns, and juice of 1/2 the lemon into a small skillet and bring to a simmer over medium heat.
-
5
Add the tuna steak, cover, and simmer until cooked through, about 4 minutes.
-
6
Remove tuna from the water and allow to cool.
-
7
Place tuna in a bowl and separate with a fork.
-
8
Add capers, red onion, artichokes.
-
9
For olives, if they're pitted, coarsely chop them.
-
10
If the olives have pits, place an olive or 2 on your cutting board.
-
11
Turn your knife sideways and place the flat of the blade on top of the olives -- just like peeling garlic -- whack the heal of your hand on knife and the pits of the olives will be exposed.
-
12
Remove pits and chop.
-
13
Add olives and parsley to tuna mixture.
-
14
Squeeze the juice of half a lemon into the bowl.
-
15
Squeeze lemon halves holding cut side upright, allowing juice to spill over sides.
-
16
The seeds will stay with the lemon half, rather than falling into your salad.
-
17
Add black pepper to the bowl and drizzle salad liberally with evoo, extra virgin olive oil.
-
18
Toss tuna salad and adjust pepper and evoo to your taste.
-
19
Pack the tuna salad on to baguette halves and set tops in place.
-
20
Press down to set the bread and salad together.
-
21
The bread will absorb the evoo and salad juices -- YUMMY!
-
22
Cut each half baguette in half again, making 4 sandwiches, total.
-
23
Notes: The longer pan bagnat sits, the tastier it gets.
-
24
I make a whole baguette, even for just myself.
-
25
In less than 24 hours, after a late night trip or two to the fridge, I can finish the whole loaf off!
-
26
Also, This recipe is picnic-perfect!
-
27
One last tip: wrap the sandwich in wax paper, peeling it back as you eat the bagnat.
-
28
The wrapping over the end of each sandwich will catch the juices as you eat it.
