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Lake Austin Spa Resort Pan Bagnat Featured in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort By Chef Terry Conlan Throughout the French Mediterranean in general, and particularly in the city of Nice where it was born, pan bagnat -- that spicy tuna sandwich on a bun -- is as beloved and bragged about as any barbecue brisket sandwich in Texas or lobster roll in Maine. Every vendor has his or her special recipe. But what they all have in common is top grade tuna dressed with plenty of good olive oil and vinegar, along with olives and anchovies. No mayo here, thank you very much. It's all about the sun and the sea (and more monounsaturates for you and me), a confluence of foods and flavors, in many ways emblematic of the entire Mediterranean diet. 12 ounces solid white canned tuna, thoroughly drained ¼ cup minced red onion 2 garlic cloves, minced 2 teaspoons minced capers 2 anchovy fillets, chopped 6 pitted kalamata olives, chopped 1 tablespoon chopped fresh parsley 1 tablespoon Dijon mustard 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon fresh lemon juice Salt and freshly ground black pepper to taste 8 slices fresh tomato 4 leaves green leaf lettuce 4 focaccia buns, split Combine the tuna, onion, garlic, capers, anchovy fillets, olives, parsley, Dijon mustard, olive oil, vinegar, lemon juice, salt and pepper in a large bowl; mix well. Spread the mixture on the bottom half of each of 4 focaccia buns. Arrange 2 tomato slices and 1 lettuce leaf over each portion. Top with the remaining half focaccia and compress the sandwich by hand to more solidly mold it. Yield: 4 servings Nutrients Per Serving: Cal 221; Prot 28 g; Carbo 50 g; Fat 13 g; 53% Cal from Fat; Sod 1240 mg
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