Grilled Tuna Pan Bagnats

June 2010
Grilled Tuna Pan Bagnats

by 0 people

add your rating

Add a comment

Makes: 4 servings

  • About 1/3 cup extra-virgin olive oil (EVOO), plus more for drizzling
  • 2 cloves garlic, grated or finely chopped
  • 2 teaspoons anchovy paste
  • 2 sprigs rosemary, leaves finely chopped
  • Pepper
  • 2 pounds tuna steaks, cut into bite-size cubes
  • 2 loaves ciabatta bread, split
  • 1/2 pound deli tub loosely packed pitted nicoise or kalamata olives (a couple of big spoonfuls)
  • A couple of handfuls of caperberries, drained and stemmed, or 4 tablespoons capers, drained
  • 1 small red onion, quartered lengthwise and very thinly sliced crosswise
  • A couple of generous handfuls of flat-leaf parsley leaves
  • 4 cups baby arugula leaves (4 handfuls)
  • Juice of 2 lemons
  • 4 large eggs, hard-boiled, then chopped (see tip)
  1. Preheat an outdoor grill or griddle pan to medium-high heat. In a large, shallow dish, whisk together about 1/3 cup EVOO, the garlic, anchovy paste and rosemary; season with pepper. Add the tuna, turn to coat and thread on metal skewers. Let marinate for a few minutes for the flavors to soak into the fish. Place the tuna on the grill or griddle and cook, turning a quarter turn each minute or so, for 5 minutes.
  2. While the tuna grills, char the bread for grill marks or broil to char at the edges.
  3. Coarsely chop the olives and cut the caperberries into long, thin wedges, or run your knife through the drained capers. Pile half of the tuna on each ciabatta loaf bottom and top with the olives, caperberries, onion, parsley and arugula. Dress each sandwich with the lemon juice and a drizzle of EVOO; season with pepper and top with the eggs. Set the ciabatta tops into place and cut each loaf into 4 pieces (serve half a loaf, or 2 pieces, per person).
  • You can pick up hard-boiled eggs at deli counters and salad bars; chop and reserve them. Or place raw eggs in a small pot, cover with water and bring to a boil. When the eggs come to a full boil, cover the pan and turn off the heat; let stand for 10 minutes. Run the eggs under cold water as you crack them. Let stand for a minute to loosen the shells, then peel and chop the eggs.