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Emeril's Grilled Tuna Pan Bagnat Sandwich (Emeril Lagasse) Recipe

Emeril's Grilled Tuna Pan Bagnat Sandwich (Emeril Lagasse) Recipe

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Emeril's Grilled Tuna Pan Bagnat Sandwich (Emeril Lagasse)

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Ingredients:

Serving

1 (1 1/2-inch thick) sushi grade tuna loin or 2 lb tuna steak
2 tsp olive oil
salt
freshly ground black pepper
herbes de provence
2 crusty french bread rolls, about 6-inches in length , cut in 1/2 lengthwise
tapenade , recipe follows
3 plum tomatoes, chopped
1 small red onion, thinly sliced
1/2 medium red bell pepper, cored, seeded and cut into thin strips
extra-virgin olive oil
2 hard boiled eggs, peeled and sliced into thin rounds
essence , recipe follows
1 tbsp chopped parsley leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1/2 lb brine-cured black olives , such as gaeta , vall'aurea, or nicoise, pitted
2 anchovy fillets, drained
2 tbsp capers, drained
2 tbsp chopped fresh parsley leaves
1 tbsp fresh lemon juice
1 tsp minced garlic
1 tsp grated lemon zest
1/2 tsp fresh thyme leaves
1/4 tsp freshly ground black pepper
6 tbsp extra-virgin olive oil

Directions:

Preheat the grill to medium-high.
Rub the tuna on all sides with the oil and lightly season with salt, pepper and the herbs. Grill, turning, until medium-rare. Remove and let rest for 5 minutes. Thinly slice.
With a fork, scrape out the inner crumbs from both halves of bread. Spread both sides of each roll with tapenade. On the bottom slices of bread, layer the tomatoes and onions over the tapenade and top with other ingredients.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Tapenade:
In a food processor, combine all the ingredients, except the olive oil. Process slightly and scrape down the sides. With the motor running, add the oil through the feed tube and process to a smooth paste, scraping down the sides as needed. Adjust the seasoning to taste.
Yield: about 1 1/2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	425.03 Kcal (1780 kJ)
Calories from fat	358.15 Kcal
		% Daily Value*
Total Fat	39.79g	61%
Cholesterol	94.95mg	32%
Sodium	3725.82mg	155%
Potassium	458.43mg	10%
Total Carbs	21.1g	7%
Sugars	3.89g	16%
Dietary Fiber	10.49g	42%
Protein	6.76g	14%
Vitamin C	30.2mg	50%
Vitamin A	0.5mg	16%
Iron	9.6mg	53%
Calcium	91.4mg	9%

Amount Per 100 g
Calories	186.35 Kcal (780 kJ)
Calories from fat	157.03 Kcal
		% Daily Value*
Total Fat	17.45g	61%
Cholesterol	41.63mg	32%
Sodium	1633.58mg	155%
Potassium	201mg	10%
Total Carbs	9.25g	7%
Sugars	1.7g	16%
Dietary Fiber	4.6g	42%
Protein	2.96g	14%
Vitamin C	13.2mg	50%
Vitamin A	0.2mg	16%
Iron	4.2mg	53%
Calcium	40.1mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11

Points
12

PointsPlus

Good Points

saturated fat free,
good source of fiber

Bad Points

High in Sodium

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