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"
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