November 22, 2008

Tuna Pan Bagna - Perfect Picnic Fodder

Pan Bagna is such a cool, portable concept, huh? You really can customise to suit yourself - with a heap of delicious flavours all mixing it up together. I think this recipe came from Martha Stewart's site... but I can't quite remember! I think chicken, avocado, mayo, red onion, almonds, pesto would be super good in a pan bagna. But you do what YOU like!

1 loaf Italian or country bread with crust that is not too heavy
1 large clove garlic, halved
1/4 cup extra-virgin olive oil
1 1/2 tablespoons white-wine vinegar
1 small red onion, very thinly sliced
medium sized tin of tuna in olive oil
1 large ripe tomato, thinly sliced
a couple of 'fillets' of roasted red pepper
1 handful of rocket
1/2 lemon
a few basil leaves
2 tbsp mayonnaise
pitted olives

Halve bread horizontally. Pull out the soft interior, to within 1-inch of the crust; discard interior or reserve for another use. Rub the inside of bread all over with garlic, then drizzle with oil and vinegar. Cover the bottom half of the bread with onion and tomato slices. Top with pepper strips. Evenly distribute tuna and basil and rocket and olives. Add plenty of salt and pepper and a squeeze of lemon too. Spread the top half of bread with mayonnaise and place it mayo-side down over filled bottom half. Wrap in plastic wrap. Place on a large plate, and top with a second plate. Weight with several heavy cans. Refrigerate for 2 to 3 hours.

Just before serving, cut into 6 to 8 wedges or slices.

Zebra Picnic Print from here

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