Flavours of France Bag­nat Niçoise Pan

This tra­di­tional Provençal sand­wich makes for a hearty meal on the go or at home and now you can try it too, thanks to The Cook’s Ate­lier

France - - BON APPÉTIT -

Crunchy on the out­side and soft on the in­side, Niçoise pan bag­nat is made by slic­ing a boule in half and lay­er­ing it with a green salad dressed in an­chovy vi­nai­grette boiled eggs, seared tuna, ca­pers and toma­toes.

• 1/2 cup (120 ml) fruity ex­tra-vir­gin olive oil, plus more for driz­zling

• 2 ta­ble­spoons fresh lemon juice

• 3 cloves gar­lic, smashed

• Fleur de sel and freshly ground black pep­per

• 4 (4-5 ounce/115- to 140g) sushi­grade tuna steaks, 11/ inches (4 2 cm) thick

• Handful of green beans, ends trimmed

• 1 small bunch of radishes

• 1 cup (155 g) pit­ted Niçoise olives

• 4 an­chovy fil­lets in oil and vine­gar

• 8 small or 2 large coun­try boules, or rus­tic round loaves

• Handful of mesclun or baby let­tuce

• 4 medium heir­loom toma­toes, cut into 1/2-inch (12mm) rounds

• 4 large hard-boiled eggs, cut into wedges

• 1/4 cup (30 g) salt-packed ca­pers, rinsed

• Handful of fresh basil leaves

1In a gratin dish large enough to hold the tuna steaks in a sin­gle layer, com­bine the olive oil, lemon juice, and gar­lic. Sea­son with salt and pep­per. Place the tuna steaks in the mari­nade and turn to coat. Cover and re­frig­er­ate, turn­ing oc­ca­sion­ally, for one hour.

2Blanch and shock the green beans to pre­serve their colour and drain on a kitchen towel. Thinly slice the radishes length­ways us­ing a stain­less-steel veg­etable peeler.

3Heat a large heavy­bot­tomed sauté pan over medium-high heat. Re­move the tuna steaks from the mari­nade and place them di­rectly in the pan. Sear, flip­ping once, un­til browned on the out­side but still rare on the in­side, about two min­utes per side. Trans­fer them to a cut­ting board and cut into thin slices.

4In a large bowl, com­bine the green beans, radishes, and olives. Driz­zle with the an­chovy vi­nai­grette, and gen­tly stir to evenly coat.

5Slice the boules in half hor­i­zon­tally and driz­zle the in­sides with olive oil. Layer the mesclun, toma­toes, tuna, eggs and green bean mix­ture on the bot­tom slices of bread and top with the ca­pers and basil. Sea­son with salt and pep­per, fin­ish with the sand­wich tops.

Recipe taken from The Cook’s Ate­lier: Recipes, Tech­niques, and Sto­ries from Our French Cook­ing School by Mar­jorie Tay­lor and Ken­dall Smith Fran­chini, pub­lished by Abrams, priced £35.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.