Esta es una exhibición prevé de cómo se va ver la receta de 'Tuna Pan Bagna' imprimido.

Receta Tuna Pan Bagna
by Wendy Saxena-Smith

Tuna Pan Bagna

This Provencal-style sandwich literally means "bathed bread." Though you can eat them immediately after preparation, refrigerating the sandwiches for several hours lets the bread soak up all of the juicy goodness of the ingredients.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 16-inch-long loaf French bread
  • 1/4 cup lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 6-ounce can chunk light tuna, packed in olive oil, drained, rinsed and squeezed dry, or packed in water, squeezed dry (see Note)
  • 1 large vine-ripened tomato, seeded and chopped (see Note)
  • 1 red bell pepper, chopped
  • 2 scallions, trimmed and chopped
  • 2 tablespoons chopped pitted black olives, preferably Kalamata
  • 1 1/2 tablespoons capers, rinsed
  • 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves
  • Salt & freshly ground pepper to taste
  • On Side:
  • Skim milk (1 cup)
  • Oven Sweet Potato Fries
  • Lemony Carrot Salad
  • Strawberries (1 cup)

Direcciones

  1. Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.
  2. Process the crumbs in a food processor or blender until finely chopped; set aside.
  3. Whisk together lemon juice, oil and garlic in a large bowl. Stir in the reserved breadcrumbs, tuna, tomatoes, bell peppers, scallions, olives, capers and thyme; mix well. Season with salt and pepper.
  4. Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.