With Mother’s Day this past Sunday I didn’t get around to the planning of C’s picks. It’s helpful, from a cooking standpoint, that M is out of town most of the week as I had one recipe on my mind and one recipe only. It’s the french version of a tuna sandwich called Pan Bagnat. Fancy right? I definitely felt super French shopping for the ingredients, chopping away, and mixing it all together. For a minute there I was strolling along a walkway in Southern France munching away on this delicious recipe served on homemade bread that was still warm. The sun was beating down, the flavors couldn’t be beat, the sandy beaches were calling my name… and then…
Bam! Mon petite bebe is up from his nap. Gotta run!
- Two 5 ounce cans of imported Spanish or Italian tuna, in evoo
- 2 roasted red peppers, diced
- 1/2 small cucumber, peeled and diced
- 1/2 red onion
- 2 radishes, diced
- 1/4 cup black olives, roughly chopped
- 4 scallions, thinly sliced
- 1 celery stalk, finely diced
- 2 canned artichokes, chopped
- 1 1/2 TBS Herbs de Provence
- 1/2 tsp red pepper flakes (or more!)
- 12 fresh basil leaves, torn
- Juice of 1 lemon, plus more as needed
- 1/3 cup evoo
- salt & pepper
- Mix all of the above together, taste, and adjust lemon, salt, and pepper according to your preference. Serve how ever you'd like and Bon Appetite!
- This makes a lot and is the perfect thing to make on a Sunday to have on hand all week. I'll be eating mine on toasted wheat bread, over salad greens, and with sliced avocado. The original recipe called for capers and fennel (which I can't stand) so I switched it up by adding sun dried tomatoes and radishes because, well, the pink is so pretty. There is a lot of chopping going on here but NO cooking and you'll get a lot of meals.