Pan Basquaise recipe
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Ingredients
- 4 tablespoons olive oil, divided 4 large red bell peppers - roasted, peeled and sliced 1 (5 ounce) can tuna, drained salt and freshly ground black pepper to taste 2 tablespoons white wine vinegar 4 tablespoons chopped fresh parsley, divided 3 cloves garlic, minced 2 (8 ounce) loaves French baguette 4 hard-cooked eggs, sliced 8 kalamata olives, pitted and halved
Nutrition Info
- 637.8 caloriescarbohydrate: 76.1 gcholesterol: 221.4 mgfat: 23.6 gfiber: 6.2 gprotein: 29.7 gsaturatedFat: 4.4 gservingSize: -sodium: 947.2 mgsugar: 10.1 gtransFat: : -unsaturatedFat: : -
Directions Pan Basquaise
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.