Curtis Stone - Tuna Sandwich “Pan Bagnat”

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Tuna Sandwich “Pan Bagnat”

Course:

Lunch

Cuisine:

French

Seasonal Event:

Fall

Yield:

4

Time:

45 - 60 Minutes

*Make-ahead: the sandwich can be made up to 2 hours ahead, wrapped in plastic, and refrigerated, to allow the flavors to marry.

Serves: 4
Prep Time: 15 Minutes

1. In a food processor, combine the aioli/mayo, crème fraîche, basil, and half the lemon zest and juice and process for about 20 seconds, or until the basil is coarsely chopped but not pureed. Season the basil mayonnaise to taste with salt and pepper.
2. In a small bowl, gently fold the tuna, olives, capers, and the remaining lemon zest and juice to combine, keeping the tuna in large chunks as much as possible.
3. Lay the ciabatta cut side up on a cutting board and spread the basil mayonnaise over both pieces. Scatter the arugula and radicchio over the bottom piece. Lay the slices of egg atop the lettuces and follow with the tuna mixture, cucumbers, and onion. Top with the other piece of bread.
4. Cut into 4 sandwiches and serve.

Serves: Makes 2 Cups
Prep Time: 10 Minutes

1. In a food processor, combine the garlic, dijon, lemon juice, and egg yolks and process until smooth.
2. With the motor running, slowly add the oils, processing until the mixture is emulsified and creamy. Add enough water to thin the aïoli to the desired consistency. Season to taste with salt.

Makes: 3 Cups
Prep Time: 10 Minutes
Cook Time: 45 Minutes

1. Preheat the oven to 400°F.
2. In an 8-inch square baking dish, toss the beets with the olive oil to coat and season with salt and pepper. Add 1/4 cup water and cover the pan tightly with foil. Roast for about 45 minutes, or until the beets are tender. Allow the beets to cool for 10 minutes.
3. Using paper towels, rub the beets to remove their skins (the skins will slip right off). Cut enough of the beets into about 1/4-inch dice to measure 1 cup; reserve the trimmings. Set the diced beets aside.
4. Quarter the remaining beets and combine in a food processor with the beet trimmings and garlic and process until finely chopped. Add the yogurt, extra-virgin olive oil, and lemon juice and blend to a smooth puree. Season with salt and pepper. Transfer the mixture to a medium bowl and fold in the diced beets.

To serve, transfer the beet dip to a serving bowl and sprinkle some of the dukkah evenly over it. Serve the flatbreads and remaining dukkah alongside for dipping.

Makes: 1 1/2 Cups
Prep Time: 5 Minutes
Cook Time: 15 Minutes

1. Preheat the oven to 400°F.
2. Spread the hazelnuts and almonds on separate small baking pans and toast in the oven until fragrant and golden, stirring occasionally, about 8 minutes for the hazelnuts and 6 minutes for the almonds.
3. Rub the warm hazelnuts in a cloth to remove the brown skins. Cool the hazelnuts and almonds completely.
4. Heat a small heavy sauté pan over medium heat. Add the coriander seeds and stir for about 3 minutes, or until aromatic and toasted. Transfer to a small plate and set aside. Add the sesame seeds, cumin seeds and fennel seeds to the pan and stir over medium heat for about 3 minutes, or until toasted and aromatic. Transfer to a plate and cool completely.
5. In a food processor, pulse the coriander seeds four times to break them up. Add the hazelnuts, almonds, sesame seeds, cumin seeds and fennel seeds and pulse until coarsely ground; the mixture should be the texture of coarse bread crumbs. Do not blend to a paste.
6. Transfer to a bowl and stir in the salt, black pepper and cayenne.

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