Rookie Cookery Cooking Rachael Ray

Hey, this awesome site features someone making a real Rachael Ray treat. I am referring to the Tuna Pan Bagnat. I have made this myself and it was awesome. Much like the author at Rookie Cookery, I cheated and didn't go with the pricy tuna steak...

If you aren't familiar with the bagnat, here is a breakdown of what goes in it....

"RACHAEL RAY'S TUNA PAN BAGNAT

*Note: Rachael's original recipe has you simmer a tuna steak in water infused with lemon, a bay leaf and peppercorns, then drain it and flake the tuna. I just used good canned tuna so far and it is delicious and a good pantry staple.

INDGREDIENTS

1 French baguette

two 6 oz. cans of tuna (or however much you want) drained, and flaked
3 tablespoons capers, drained
1/4 red onion, chopped
1 can (15 oz.) artichoke hearts in water, drained and chopped
1/2 cup good quality black olives, chopped
1/4 cup chopped flat leaf parsley
coarse black pepper to taste
2 to 3 tablespoons extra virgin olive oil, to taste"

If you want the whole tuna bagnat recipe, I am going to send you to Rookie Cookery. As noted, great site and good commentary on creating a Rachael Ray favorite.