Pan Bagna's
An exotic Provençal name for a simple but stunning idea - a sort of tuna salad sandwich wrapped in foil and eaten when the delicious juices have soaked into the bread. It makes a perfect picnic dish.
Serves: 2
Ingredients
2 petit pain or pain rustique rolls
1 clove garlic, halved
2 tbsp extra virgin olive oil
½ x 190g jar Amalfi Fillets of Tuna in Olive Oil, drained
6 cherry tomatoes, sliced
½ pack fresh basil, roughly torn
8 black olives, stones removed and sliced
8 capers, drained and rinsed
1 anchovy fillet, drained and chopped
4 Waitrose Pickled Silverskin Onions, halved
2 tsp sherry or balsamic vinegar
Method
- Slice the rolls in half and scrape out most of the fluffy insides to leave shells. Rub the garlic over the insides of the rolls, then drizzle with half the oil.
- Flake the tuna roughly over the base of the rolls. Top with the tomatoes, basil, olives, capers, anchovy and onions. Drizzle with the remaining oil and vinegar and season with freshly ground black pepper. Wrap in foil and chill for 2 hours or overnight. Bring back to room temperature before eating.
Cook's tips
For extra punch, open each roll and squeeze over a little lemon juice before eating. If you don't want to waste the bread from the rolls, whizz into breadcrumbs and freeze.