Spicy Pan Bagnat with Yellowfin Tuna
Spicy Pan Bagnat with Yellowfin Tuna brings the tuna sandwich to a whole new level with a tangy dressing, veggies, and tender tuna fillets.
Servings: 2 servings
Ingredients
Dressing.
- 2 garlic cloves, smashed and grated to a paste
- 2 tablespoon drained capers
- 2 tablespoon red wine vinegar
- 1 tablespoon old style stone ground mustard
- 1 cup thinly sliced red onion Preferably sliced with a mandolin on the thinnest setting
- 1 cup mixed olives, roughly chopped (I use 1/2 cup kalamata and 1/2 cup castelvetrano)
- Jalapeños from King Oscar's jar of tuna, roughly chopped
- 2 tablespoon ribboned basil leaves
- 2 tablespoon extra virgin olive oil, plus more for drizzle later You can use the oil from the jar of tuna if you'd like!
- Sea salt and cracked black pepper
Sandwich.
- 1/2 French baguette
- 1 jar of King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Jalapeño Peppers, drained
- 2 soft-boiled eggs, sliced into rounds
- 2 thin slices of tomato
- 1/3 cup sliced roasted red peppers from the jar
- 1 jalapeño, thinly sliced
Instructions
- Bring the red wine vinegar, mustard, garlic, and capers together in a mixing bowl and whisk until well combined. Add the onions, olives, and the jalapeños from the tuna jar to the bowl and stir to coat; set aside for about 10 minutes to marinate.
- When 10 minutes is up, mix in the basil, 2 TBSP of olive oil, and a pinch of salt and pepper.
- Carefully slice the baguette in half lengthwise. With a spoon, transfer and spread the olive and onion mixture over the inside of both halves of the bread.
- Layer the bottom half of the baguette with sliced tomatoes, roasted peppers, sliced eggs, tuna, and sliced jalapeños. Drizzle with a bit of olive oil and hit it with some salt and pepper.
- Carefully close the sandwich and let it sit for about 10 minutes. This allows the dressing from the olive and onion mixture to seep into the bread a bit.
- When you're ready to serve, cut the sandwich in half (see my tips and tricks below) and serve.
