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

Linguine with Italian Tuna and White Beans

Linguine with Italian Tuna and White Beans Recipe

Source: http://www.epicurious.com
This is a very tasty recipe that I find for a dinner with linguine, Italian tuna and white beans.
It's easy to make.
Linguine with Italian Tuna and White Beans is a dish that combines Italian flavors with a Mediterranean twist. The origin of this recipe can be traced back to Italy, specifically to the coastal regions where fresh seafood is abundant.
Italy has a strong culinary tradition of incorporating seafood into pasta dishes. Tuna, in particular, is a popular ingredient in Italian cuisine, especially in regions like Sicily and Sardinia, where it is commonly caught and consumed.
The combination of tuna and white beans in this dish creates a flavorful and protein-packed pasta recipe. White beans, such as cannellini beans, are commonly used in Italian cooking, adding creaminess and a hearty texture to the dish.
The dish typically involves cooking linguine pasta until al dente and then tossing it with a sauce made from canned or jarred Italian tuna, white beans, garlic, olive oil, lemon juice, and herbs like parsley or basil. The result is a satisfying and nutritious pasta dish that showcases the flavors of the Mediterranean.
While the exact origin of the specific recipe is difficult to pinpoint, it can be considered a creation that reflects the culinary traditions and flavors of Italy, particularly the coastal regions known for their seafood dishes. It has gained popularity beyond Italy and is now enjoyed by pasta enthusiasts around the world.


yield: Makes 4 servings The new USDA guidelines recommend having 1 1/2 cups of legumes weekly for their protein, fiber, iron and more. This hearty, lightly tangy dish gets you a third of the way to your goal

Ingredients for the recipe:

• 8 ounces spinach linguine
• 8 ounces canned Italian tuna packed in oil
• 1/4 cup fresh lemon juice
• 2 large cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 small red onion, thinly sliced
• 1/2 cup chopped Italian leaf parsley, plus whole leaves for garnish
• 1/2 thinly sliced lemon (optional)

Directions:

Cook pasta as directed on package; drain and rinse under cold water. Drain tuna, reserving oil in a salad bowl; whisk juice, garlic, salt and pepper with oil. Flake tuna into same bowl. Add pasta, beans, onion and chopped parsley; toss gently to coat with dressing. Serve garnished with parsley leaves and lemon slices, if desired.

Nutritional information:

386 calories, 6 grams fat, 1 gram saturated fat, 62 grams carbohydrate, 9 grams fiber, 26 grams protein.

Thank you very much and Bon Appetit!

If you like Octopus you can try this interesting and delicious recipe here: Octopus with Potatoes in Oven Recipe

Spicy Tuna Rice Porridge

Spicy Tuna Rice Porridge Recipe

Rice porridge is one of the great ways of using up leftovers from the previous day. Leftover rice can be kept in the fridge, but it gets a little dry.
Adding water and blending it into a porridge, makes it usable again. Sliced meats or fish might need a little pepping up. Adding chopped coriander, lemon grass, and chilies and you can turn it into a 'yum', a spicy salad dish.
The two together make a complete meal from the previous day's leftovers, it's such a staple of Thailand.
The traditional way to make rice oatmeal is to slow cook rice overnight till it breaks down. Thankfully, a modern blender makes short work of rice oatmeal!

Ingredients for recipe:

Left Over Thai Fragrant Rice
Water
2 Stems Lemon Grass
1 Tablespoon Fish Sauce
1 Bunch Coriander Leaves
2-3 Small Red Onions
6 Chilies
Slice of Lemon
2 Large Cloves Garlic
1 Tin Tuna Chunks
1 Duck Egg (or Chicken Egg)
Fried Garlic (Optional Garnish)
Sliced Ginger (Optional Garnish)

Directions:

1. Slice the garlic, red onions, and chilies thinly.
2. Mix in a bowl, with a tablespoon of fish sauce, and the juice from a slice of lemon.
3. Drain the tuna, and lay it out on a serving plate.
4. Cut the top and tail off the lemon grass, and slice it thinly. You will eat this raw, it needs to be delicate thin rings. Sprinkle that over the tuna.
5. Spoon the garlic/onion/chilies mix over the tuna. Spoon it all, including any juice.
6. Garnish with some chopped coriander leaves.
7. Set aside in the fridge to let the flavors meld together while we make the oatmeal.
8. Rice goes off quickly if you cook it and leave it out in the heat, so store leftover rice in the fridge overnight. Take yesterday's leftover rice, add water and blend it into a smooth thick porridge. It's nice to keep some pieces for texture, but not too much, so don't over-blend it.
9. Bring this rice-water mix slowly to a boil, careful it can burn in the pan. You'll notice we don't season it. In Thailand the rice isn't seasoned, the side dishes bring the seasoning and flavorings to the rice.
10. Take a raw duck egg, add it to the bowl of boiling porridge and swirl it through. Cover and leave it to cook for a minute. It's OK, I don't really expect you to do this, I know people are concerned about the dangers of raw eggs these days. You can add it to the porridge while cooking it in the pan to make sure it's cooked fully through, or zap it in the microwave to begin cooking it in the bowl before adding the porridge.
11. Eat the rice oatmeal with shredded ginger, the spicy tuna mix, and if you have it, fried garlic.

Thank you and Bon Appetite. Alex

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here:Mackerel With Vegetables in Oven Recipe

If you like Fish Filets in Tomato Sauce you can check this interesting and delicious recipe here: Quick Fish Filets in Tomato Sauce Recipe