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Categories:
sourdough olive oil garlic balsamic vinegar goat cheese olives arugula radishes tuna tomatoes fresh basil
Viewed: 35 - Published at: 5 years agoIngredients
- a 16-inch sourdough or whole wheat baguette
- 4 tablespoons olive oil
- 1 small garlic clove
- 1 tablespoon balsamic vinegar
- 3 ounces mild goat cheese, such as Montrachet
- 6 Kalamata olives (not available at farmers markets, but a great addition), pitted and sliced
- 1 cup arugula leaves, rinsed and spun dry
- 3 large radishes, sliced
- 1 1/2 cups sliced cooked fresh tuna steak (about 6 ounces)
- 3 small tomatoes, sliced thin
- 8 large fresh basil leaves, shredded
Method
- Halve the bread horizontally, hollow out the top and the bottom, leaving 1/2-inch-thick shells, and brush the bottom shell with 1 tablespoon of the oil.
- In a blender combine the remaining 3 tablespoons oil with the garlic, the vinegar, and salt to taste and blend the dressing until it is emulsified.
- Spread the goat cheese in the bottom shell and top it with the olives, the arugula, the radishes, and salt and pepper to taste.
- Drizzle the radishes with one third of the dressing, top them with the tuna and salt and pepper to taste, and drizzle half the remaining dressing over the tuna.
- Top the tuna with the tomatoes, the basil, and salt and pepper to taste, drizzle the mixture with the remaining dressing, and fit the top shell over it.
- Wrap the pan bagna tightly in plastic wrap and put it in a shallow baking pan.
- Top the pan bagna with a baking sheet and a large gratin dish filled with several 1-pound weights and chill it for 1 hour.
- The pan bagna may be made 6 hours in advance and kept covered and chilled.
- Serve the pan bagna cut into 2-inch slices.
