Pan Bagnat: Le French Tuna Salad Sandwich

This sandwich would be perfect for a summer picnic. Although a little messy, this tuna sandwich was amazing. It reminded me of a nicoise salad in sandwich form. I added the optional artichoke hearts and green beans and would highly recommend it. The ingredients can be prepared ahead of time and the sandwich assembled later.

• 1/2 loaf crusty French baguette
• 1 clove garlic, cut in half
• 4-6 basil leaves
• 1 (6oz) can tuna
• 3/4 cups Nicoise or Kalamata olives, sliced
• 1/2 cup red bell pepper, seeded and sliced thin
• 1/2 small red onion, finely chopped
• 1/4 cup Italian flat leaf parsley, finely chopped
• 1 jar or can artichoke hearts, drained and chopped (optional)
• 1/4 cup blanched French green beans, sliced into thirds (optional)
• 3 tablespoons fresh lemon juice
• 6 tablespoons extra virgin olive oil, plus more for drizzling
• sea salt and freshly ground black pepper, to taste

1. PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.
2. MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts (if using) and green beans (if using). In a measuring cup or small bowl, whisk the lemon juice into the olive oil until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.
3. ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
4. SERVE: In the morning, cut sandwich in half and enjoy.

Source: http://food52.com/recipes/6896-pan-bagnat-le-french-tuna-salad-sandwich

The (Not Barefoot) Contessa's Fish Pasta

The saltiness of the capers and olives along with the fish really made this dish for me. It will definitely be my new go to pasta dish for the week. I used red snapper for the fish.

• 3 tablespoons olive oil
• 2 cloves garlic
• 12 or so oil cured olives, depitted and chopped
• 1 pound white fish, like striped bass or snapper
• 1 tablespoon salted capers
• half a glass of white wine
• 4 big and fresh tomatoes, roughly chopped
• 1 packet linguine or spaghetti
• 2 tablespoons parsley, chopped roughly
• salt and pepper

1. Chop tomatoes roughly.
2. Dice garlic.
3. Deskin fish and cut into bite sized chunks.
4. Saute three tablespoons of oil with garlic for two minutes or so over medium heat.
5. Add fish, stirring carefully until browned, try not to break it up.
6. Once browned, add salt and pepper, then half glass of white wine and turn up heat. stir carefully till wine is nearly evaporated.
7. In the meantime, heat pot of hot water for pasta, generously salted.
8. When wine is nearly evaporated, reduce heat, add tomatoes and cook for 10 minutes or so.
9. Add capers (i prefer just to shake the salt off them rather than wash them), parsley and olives. again stir carefully: you don't want to turn this into fish puree. When the tomato juice is released and the sauce is just thickening, turn off heat. You want the tomatoes a little raw.
10. Cook pasta al dente.
11. Carefully add the sauce to the pasta over a little heat. Stir gently for a minute or two and serve. 

Source: http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta

Chicken that Fancies Itself Spanish with Lemons, Onions & Olives

Ingredients

• 1 whole chicken, about 4 pounds, cut into parts (I actually used some legs and thighs instead of a whole chicken)
• 1/2 cup plus 1 tablespoon flour
• 1/4 cup grated pecorino
• 3 teaspoons smoked paprika 
• 1/4 cup olive oil 
• Salt and freshly ground black pepper
• 3 medium lemons 
• 2 large yellow onions, sliced 
• 1 large fennel bulb, halved and sliced
• 12 whole garlic cloves, 
• 3/4 cups pitted green olives
• 1 pinch ground cinnamon 
• 1 cup whole peeled tomatoes, crushes 
• 1 cup white wine
• 1 bunch cilantro roughly chopped

Procedures

1. Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don't crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
2. Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you'll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil -- let bubble away for a minute or two. Add the lemon zest.
3. Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
4. Garnish with cilantro. Serve warm. Delicious!
   
   
   Source: http://food52.com/recipes/9455_chicken_that_fancies_itself_spanish_with_lemons_onions_olives