Ingredients with Measurements:
- 1 can of tuna, drained
- 1 can of white beans, drained and rinsed
- 1/4 cup of red onion, diced
- 1/4 cup of Kalamata olives, pitted and chopped
- 1/4 cup of sun-dried tomatoes, chopped
- 2 tablespoons of capers
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of red wine vinegar
- 1/4 cup of extra-virgin olive oil
- Salt and pepper, to taste
- 1 round loaf of crusty bread
Special equipment needed:
- Large mixing bowl
- Bread knife
Step-by-step instructions:
1. In a large mixing bowl, combine the drained tuna, white beans, red onion, Kalamata olives, sun-dried tomatoes, capers, and parsley.
2. In a small bowl, whisk together the red wine vinegar, extra-virgin olive oil, salt, and pepper.
3. Pour the dressing over the tuna and white bean mixture and toss to combine.
4. Cut the top off the round loaf of bread and hollow out the inside, leaving about 1/2 inch of bread around the edges.
5. Spoon the tuna and white bean mixture into the hollowed-out bread.
6. Replace the top of the bread and wrap the entire loaf tightly in plastic wrap.
7. Place the wrapped loaf in the refrigerator and let it sit for at least 1 hour or up to overnight.
8. When ready to serve, unwrap the loaf and cut it into wedges.
Time:
Preparation time: 15 minutes
Chilling time: 1 hour or up to overnight
Temperature:
Refrigerate for at least 1 hour or up to overnight.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 2.5g
Cholesterol: 10mg
Sodium: 570mg
Total carbohydrates: 34g
Dietary fiber: 6g
Total sugars: 4g
Protein: 16g
Substitutions for ingredients:
- Canned salmon or chicken can be substituted for the tuna.
- Cannellini beans or chickpeas can be substituted for the white beans.
- Red wine vinegar can be substituted with balsamic vinegar or lemon juice.
- Any type of crusty bread can be used for the loaf.
Variations:
- Add sliced hard-boiled eggs to the mixture for extra protein.
- Add sliced avocado or roasted red peppers for extra flavor.
- Use different types of beans or vegetables to customize the recipe to your liking.
Tips and tricks:
- Make sure to wrap the loaf tightly in plastic wrap to allow the flavors to meld together.
- Use a serrated bread knife to cut the loaf into wedges for easy serving.
- Serve with a side salad or fresh fruit for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dish is best served cold, but if you prefer it warm, you can heat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve on a large platter with fresh herbs and lemon wedges for a beautiful presentation.
Garnishes:
Garnish with additional chopped parsley or sliced Kalamata olives.
Pairings:
This dish pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Serve with a side salad or fresh fruit for a complete meal.
Troubleshooting advice:
If the bread becomes too soggy, try draining some of the excess liquid from the tuna and white bean mixture before spooning it into the loaf.
Food safety advice:
Make sure to store leftovers in the refrigerator and consume within 2 days.
Food history:
Pan-bagnat is a traditional sandwich from the Provence region of France. It typically consists of tuna, vegetables, and olives on a crusty bread roll.
Flavor profiles:
This dish is savory and tangy, with a hint of saltiness from the olives and capers.
Serving suggestions:
Serve as a light lunch or dinner, or as a party appetizer.
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Region: French