Provençal Tuna Sandwich

Provençal Tuna Sandwich - Pan Bagnat

This tuna sandwich with eggs, it is very tasty and easy to make.

The Provençal tuna sandwich recipe originates from the Provence region of France. The cuisine of Provence is known for its fresh and vibrant flavors, which are often derived from locally sourced ingredients such as herbs, vegetables, and seafood.

Tuna is a popular ingredient in Mediterranean cuisine, and in Provence, it is often used in various dishes, including salads, pasta, and sandwiches. The Provençal tuna sandwich typically combines canned or freshly grilled tuna with a variety of traditional Provençal ingredients to create a flavorful and satisfying sandwich.
The specific ingredients used in a Provençal tuna sandwich may vary depending on personal preferences and regional variations, but some common components include: Baguette or crusty bread: The sandwich is usually made with a French baguette or other crusty bread, which provides a sturdy base for the filling.
Tuna: Canned or freshly grilled tuna is the star of the sandwich. It can be mixed with additional ingredients to create a flavorful tuna salad or used as a whole fillet. Olives: Provence is known for its olive groves, and olives, particularly black olives, are often included in the sandwich. They add a briny and savory element.
Tomatoes: Fresh ripe tomatoes are a staple ingredient in Provençal cuisine and are commonly sliced and added to the sandwich. They contribute juiciness and sweetness.
Herbs: Provence is famous for its aromatic herbs, such as thyme, rosemary, and basil. These herbs are often used to season the tuna or as a garnish to add fragrance and flavor.
Olive oil: Provençal cuisine relies heavily on olive oil, and it is often drizzled over the sandwich for added richness and moisture. The Provençal tuna sandwich is a delicious representation of the flavors and ingredients of the Provence region of France. It combines the freshness of the Mediterranean with the culinary traditions of the area, resulting in a satisfying and flavorful sandwich option.

Source: http://www.saveur.com/

INGREDIENTS for the recipe:

2 plum tomatoes, cored and thinly sliced crosswise
Kosher salt, to taste
1 (5-oz.) can olive oil-packed tuna, drained
4 scallions, thinly sliced
½ small red bell pepper, stemmed, seeded, and thinly sliced into 2" lengths
⅓ cup extra-virgin olive oil
1 tbsp. Dijon mustard
1 (7") round rustic bread loaf, split (about 20 oz.)
1 small bulb fennel, cored and thinly sliced crosswise
1 small cucumber, thinly sliced crosswise
2 hard-boiled eggs, thinly sliced crosswise
8 oil-cured anchovies, drained
10 salt-cured black olives, pitted and halved
Freshly ground black pepper, to taste

INSTRUCTIONS:

1. Sprinkle tomato slices liberally with salt and transfer to a colander; set aside to drain for 30 minutes. In a small bowl, break up tuna with a fork and stir in scallions and bell pepper; set aside. In another small bowl, whisk together oil and mustard; set dressing aside. Scoop the insides from the bread loaf and discard or reserve for another use. Place tomatoes evenly over the bottom of the bread and then top with fennel and cucumbers; spread tuna mixture over top, and then top with egg slices, anchovies, and olives. Pour dressing evenly over ingredients, and season with salt and pepper; cover with top of bread, pressing lightly to compact.

2. Wrap the sandwich tightly in plastic wrap and place on a baking sheet; top with another baking sheet and weigh with a cast-iron skillet. Refrigerate for at least 4 hours or overnight. Slice into quarters to serve.

Thank you and Bon Appetite! Alex