So I’ve actually noticed the recipe for this sandwich over a year ago, but haven’t had a chance to make it. I like tuna, but not very frequently. But when a craving hits me, I have to have it now.
The original recipe is titled Pan Bagnat. Which is a French sandwich, made out of white bread, which has raw vegetables, hard boiled eggs, anchovies, and tuna. And the recipe, which I found here playing off of the Pan Bagnat, instructs you to put the whole sandwich together to be eaten the next day.
Although it’s a great idea to think about tomorrow’s lunch, I wanted the tuna today. So a little spin, and some additional veggies had to be added! This is very filling, so a great light dinner (and fast to make) or a bigger lunch.
Tuna and Veggie Sandwich
Inspired by: Waverly at Food 52
3 garlic cloves, minced
8 oz of tuna, drained
1 cup Kalamata olives, chopped
1/2 cup black olives, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 red onion, chopped
1/4 cup parsley, chopped
6 oz artichoke hearts, drained & chopped
1/4 cup basil, chopped
juice of 1 lemon
3 tbsp olive oil
pinch of red pepper flakes (optional)
1 tsp salt
1 tsp pepper
4 ciabatta square buns, halved lengthwise
In a large bowl, toss together: garlic, tuna, Kalamata olives, black olives, red bell pepper, yellow bell pepper, red onion, parsley, artichoke hearts and basil. Stir well so all of the ingredients are combined.
In a small bowl whisk together: lemon juice, olive oil and pepper flakes. Once combined, pour over the tuna and vegetable mixture. Add the salt and pepper, and then stir to combine all of the ingredients.
Finally, add the tuna and veggie mixture into each ciabatta bun.