“The moment you stop accepting challenges,
is the moment you stop moving forward.”
~ Victory Pose
My friend Lina, from Lin’s Recipes, is always putting up challenges to link and aspire us.
We all choose a number and then were given a lucky-dip recipe to try.
I got number 4…. a Tuna Pan Bagnat.
Luckily for me, it brought back some lovely beach holiday memories, from the South of France…thanks for the this Lina!
This is basically a Salade Niçoise in a sandwich.
I rose to the challenge and baked my own Boule.
Cut in half, brush with olive oil, rub on the garlic and season.
Lay the tomatoes on first.
- 1 Boule, or a baguette
- 2 plum tomatoes,thinly sliced
- 1 can olive oil-packed tuna, drained
- 1 spring onion, thinly sliced
- 2 tbs olive oil
- 1tbs red wine vinegar
- 2 garlic cloves,halved
- 2 boiled eggs
- 2 anchovies, drained
- 6 black olives, pitted and halved
- Freshly ground black pepper, to taste
Mix the tuna with the spring onion,
lemon juice and a dash of red wine vinegar.
Now layer up that boule!
The anchovies add a tasty-salty flavour; great with the tuna.
- Split the boule in half, use a pastry brush to spread the olive oil over the insides of the bread, then rub with the garlic halves.
- Season with salt and black pepper.
- In a small bowl, break up tuna with a fork and stir in spring onion, a good squeeze of lemon and a dash of red wine vinegar
- Place tomatoes evenly over bottom of bread and spread tuna mixture over top, and then top with egg slices, anchovies, and olives.
- Cover with top of bread, pressing lightly to compact, then wrap tightly using clingfilm, and chill in the fridge.
- Slice into quarters to serve.
Good enough to tuck into now,
but traditionally this sandwich was wrapped and flatten.
I used a brick…every kitchen should have one 😂
Picnic lunch is served!
Thanks for the Challenge Lina.