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Pan Bagnat
Literally meaning "bathed bread," this sandwich, which originates from the Provence region of southern France, makes great picnic fare and can be made up the night before to allow the flavors to mingle.

3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
½ clove garlic—minced (crushed)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 medium-sized baguette
6 oz (180g) can tuna in olive oil—drained and broken into chunks
¼ green pepper (capsicum)—diced
1 tomato—sliced
2 eggs—hard-boiled, peeled and sliced
10 half rings of red onion
6 pitted black olives—sliced


PLACE the oil, vinegar, mustard, garlic, salt and pepper in a jar with screw top lid and shake until well combined. CUT the baguette in half lengthways and remove some of the soft bread from the center of each half to hollow out a little. ARRANGE the tuna, green pepper, tomato, eggs, onion and olives on the bottom half then drizzle with the dressing. TOP with the other baguette half and wrap tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop. BRING to room temperature before cutting in half to serve.



  Salade Niçoise. A hearty Provençal salad with tuna, anchovies, boiled eggs, tomatoes, potatoes, lettuce, green beans, olives and a tangy dressing.


  Tapenade. A luscious Provençal paste made with olives, olive oil, anchovies, capers and garlic.


  Pissaladiere. The Provençal equivalent of an Italian pizza, topped with caramelized onion, anchovies and olives.


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