Pan Bagnato
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
34
Spice
58
Sweetness
47
Sourness
48
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1
Baguette1 cup
Red Wine Vinegar (good)1 tsp
Dijon Mustard1 cup
Olive Oil (good)1
Pepper3 tbsps
Capers (drained and rinsed)Directions:
1
Slice baguette in half crosswise, then slice each half lengthwise in two, making bottom halves larger
2
Pull out and discard the insides so you have hollow bread shells
3
In a measuring cup or small bowl, whisk together vinegar and mustard
4
Whisk in olive oil until emulsified, then season with pepper
5
Brush some of the vinaigrette over the insides of the bread shells
6
In a bowl, stir together the tuna, capers, onion, and olives; stir in the remaining vinaigrette until well combined
7
Mound tuna evenly in the bread shell bottoms
8
Arrange tomatoes and basil leaves over tuna, then put tops of bread on
9
Squish down to compress ingredients: you want the bread to get soaked with the flavors
10
Wrap tightly in plastic wrap and parchment to transport
11
If made ahead, refrigerate up to 4 hours, wrapped