Pan Bagna<\/b>
\nMakes 4 servings<\/p>\n
Vinaigrette<\/b><\/p>\n
1\/2 cup olive oil
\n2 T red wine vinegar
\n1 t prepared mustard
\nsalt and pepper to taste<\/p>\n
Whisk all ingredients together and set aside<\/p>\n
Ingredients<\/b><\/p>\n
1 round loaf of bread
\n2 cans (approximately 5 oz each) tuna in oil
\n1\/2 c sliced sweet onion
\n1\/2 c diced celery
\n1 c diced tomatoes (cherry or grape tomatoes cut into quarters work nice when it’s not fresh tomato season)
\n1\/4 c diced black and green onions (all green or all black is fine too)
\n1 garlic clove, minced (a few cloves of roasted garlic instead is really nice too)
\n4 anchovy fillets (to taste, you can omit if you’re not an anchovy fan, or even add more if you like)
\n2 hard boiled eggs, sliced
\n1\/4 c fresh basil leaves (I use a couple of my frozen cubes of basil and oil)<\/p>\n
Procedure<\/b>
\nSlice bread in half horizontally<\/b>. Scoop out some of the bread from the top and bottom, leaving 3\/4’s of an inch or so. (feed the bread crumbs to your chickens)
\nMix the tuna (don’t drain it), onion, celery, tomatoes, olives, and garlic in a bowl. Stir in about 2\/3’s of the vinaigrette.
\nPile the tuna mixture on the bottom half of the bread. Top with the eggs and anchovies if using. Top with basil.
\nDrizzle the rest of the vinaigrette over the top piece of bread and place it on top of the tuna mixture.
\nWrap the loaf in plastic wrap and then foil.
\nPlace a heavy skillet on top and add heavy cans for weight.
\nLet it sit for 30 minutes before serving.\n<\/div>\n
The pictures are a little fuzzy. One of these days I’m going to get that camera manual out and read it.<\/p>\n
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