Niçoise pan bagnat from Tartine Box Set by Chad Robertson

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Notes about this recipe

  • mseers on October 24, 2011

    tapenade: 2 c nicoise olives pitted chopped, zest and juice of 1 lemon, 1 t thyme, 1/4 t chile flakes, 6-8 oil-cured anchovies, 2 cloves garlic chopped, 2 T capers chopped, 1 t sherry vinegar, 2 T olive oil: process all to a coarse paste, moisten to taste w olive oil. to assemble, spread tapenade on baguette, top with slaked tuna, peppers, lemon slices, capers, generous amount of arugula. wrap tightly in parchment, then in plastic wrap, weigh down and let stand at least 1 hr.

  • mseers on October 24, 2011

    sandwich assembly: baguette, tuna confit, roasted gypsy peppers, tapenade, lemon sliced paper thin, capers, arugula. tuna confit: 2 lb tuna at roomp temp in thick slices, salt, olive oil, 3 cloves garlic, 3 dried chiles, 3 sprigs ea thyme and marjoram: place tuna in small pot, season w salt, cover by 1/2 in with olive oil, pound garlic in mortar, place garlic in pot along with chiles and herbs, heat on lowest level until oil is just warm, cook fish very gently on very low for 5 min, remove from heat and let cool in oil. 3 roasted gypsy peppers seasoned w salt and olive oil. ta

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