* To get the juices flowing,
place whole lemon in microwave on high for 10 seconds.
Crisp baguette in hot oven, then cool to handle. Cut
baguette in half lengthwise, on an angle, then split
each half lengthwise.
Put about 1 inch of water, the bay leaf, peppercorns,
and juice of 1/2 the lemon into a small skillet and
bring to a simmer over medium heat. Add the tuna steak,
cover, and simmer until cooked through, about 4 minutes.
Remove tuna from the water and allow to cool. Place tuna
in a bowl and separate with a fork. Add capers, red
For olives, if they're pitted, coarsely chop them. If
the olives have pits, place an olive or 2 on your
cutting board. Turn your knife sideways and place the
flat of the blade on top of the olives -- just like
peeling garlic -- whack the heal of your hand on knife
and the pits of the olives will be exposed. Remove pits
Add olives and parsley to tuna mixture. Squeeze the
juice of half a lemon into the bowl. Squeeze lemon
halves holding cut side upright, allowing juice to spill
over sides. The seeds will stay with the lemon half,
rather than falling into your salad. Add black pepper to
the bowl and drizzle salad liberally with evoo, extra
virgin olive oil. Toss tuna salad and adjust pepper and
evoo to your taste. Pack the tuna salad on to baguette
halves and set tops in place. Press down to set the
bread and salad together. The bread will absorb the evoo
and salad juices -- YUMMY! Cut each half baguette in
half again, making 4 sandwiches, total.
Notes: The longer pan bagnat sits, the tastier it
gets. I make a whole baguette, even for just myself. In
less than 24 hours, after a late night trip or two to
the fridge, I can finish the whole loaf off! Also, This
recipe is picnic-perfect! One last tip: wrap the
sandwich in wax paper, peeling it back as you eat the
bagnat. The wrapping over the end of each sandwich will
catch the juices as you eat it.