A new way to cook tuna

RECIPE: Pan Bagnat
(Traditional french tuna sandwich from the region of Nice, France)


Serving for 1

Ciabatta roll

  • 1 Tablespoon of balsamic vinegar
  • 2 Tablespoons of Anchovy butter
  • 5 thin slices of English cucumber with the peel on
  • 5 Nicoise olives
  • 1 Hard-boiled egg sliced
  • 6 slices roasted red and yellow peppers
  • 2 French white anchovies
  • 6 Thin slices of seared Ahi Tuna
  • 2 slices tomatoes
  • 1 Leaf of Butter lettuce

Start by cutting the ciabatta roll in half lengthwise. Spread the balsamic vinegar over both halves of the roll. Then spread the anchovy butter on the roll (one tablespoon on each side of the bread). On the bottom half of the roll place the cucumbers, Nicoise olives, hard-boiled egg slices, peppers, anchovies, Ahi Tuna slices, tomatoes and butter lettuce. Place the top half of the roll on the sandwich, cut the sandwich in half and Voila!

At Le Garage the Pan Bagnat is served with a side of fresh house-cut fries and aioli

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About Le Garage:
Le Garage Bistro was opened in April 2008 by Executive Chef Olivier Souvestre and General Manager Bruno Denis. Born in Brittany, France, Olivier moved to San Francisco in 2005 and worked as Executive Chef at Chez Papa Bistrot where he met Bruno. A native of Versailles, France, General Manager Bruno has been working in the restaurant industry for the past 10 years in San Francisco. Le Garage is committed to serving simple delicious French food in a beautiful waterfront setting. The restaurant is on the waterfront in the Schoonmaker Point Marina. Parking is available

For more information, visit www.legaragebistrosausalito.com.

About Chef Jeremy Blaringhem:
Jeremy Blaringhem was born in Northern France. He spent the past 10 years working at restaurants in Paris such as the famous Palace Elysee. In the spring of 2010 he moved to the Bay Area to work as Chef at Le Garage Bistro in Sausalito.

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