Tuna Pan Bagnat
Pan bagnat (pronounced pan ban-Yah) is Provençal French for “bathed bread” — and it describes an especially juicy type of sandwich! Use this tuna salad on a regular sandwich — or, to be French about it, serve it inside a hollowed-out baguette (ideally whole-wheat). For an even more authentic version, put the filled baguette back in the fridge and weigh it down for a bit with something heavy (a cast-iron skillet is perfect — or a stack of ChopChop magazines!).
Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.
- To drain the tuna: Set the colander in the sink, then use the can opener to open each can and carefully empty them into the colander. Using the fork, press down on the tuna to squeeze the liquid out. Allow it to drain away.
- Put the anchovies, mustard, lemon juice, yogurt, and olive oil in the bowl and stir well.
- Add the drained tuna and break up the clumps with the fork.
- Add the bell pepper, red onion, and parsley and mix well. Taste the salad, and add more lemon or mustard, or a pinch of salt, if you think it needs it.
- Cover and refrigerate at least 2 hours (to let the flavors mingle) and up to 3 days.
- Chopped fresh basil leaves
- Sliced black olives
- Artichoke hearts
- Cooked green beans
- Canned white beans