Did I say it was too hot to cook a few posts ago? Well I was wrong. A few posts ago, it was too warm to coook. Now, with the temperatures reaching 110 to 113 degrees here in Sacramento CA, it's JUST TOO FREAKING HOT TO COOK! (Capital letters added due to heat stroke)
So I've been making salads and sandwiches, with minimal cooking going on. A real winner, no matter the weather, is this terriffic tuna sandwich recipe from Rachael Ray. Yes, that Rachael. No snippy remarks, please, because the heat is making me cranky and Rachael deserves some respect. This is a killer sandwich! Try it!
RACHAEL RAY'S TUNA PAN BAGNAT
*Note: Rachael's original recipe has you simmer a tuna steak in water infused with lemon, a bay leaf and peppercorns, then drain it and flake the tuna. I just used good canned tuna so far and it is delicious and a good pantry staple.
INDGREDIENTS
1 French baguette
two 6 oz. cans of tuna (or however much you want) drained, and flaked
3 tablespoons capers, drained
1/4 red onion, chopped
1 can (15 oz.) artichoke hearts in water, drained and chopped
1/2 cup good quality black olives, chopped
1/4 cup chopped flat leaf parsley
coarse black pepper to taste
2 to 3 tablespoons extra virgin olive oil, to taste
DIRECTIONS:
Mix up all the ingredients (except the bread) and let it sit a bit. Slice the baguette length-wise and toast if desired. Carefully tear some of the center of the bread out of the loaf, to create a hollowed out area to hold the tuna mixture. (Reserve the removed bread to make bread crumbs or a panzanella salad later).
Fill the bread with the tuna mixture, pressing it firmly into the bread cavity. Slice and serve. This sandwich filling only gets better as it sits in the fridge over night. It is SO good, and makes good party food as well as helping keep the oven off on scorching summer days. I hope you try it!
Hi Andrea! I live in Roseville and feel your pain (sooooo hot). I am getting tired of salads, so thanks for the great dinner idea!
Posted by: Madeline Miller | July 26, 2006 at 09:04 PM