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Tuna Cake Pan Bagnat:
Like its cousin, salade Niçoise, pan bagnat originated in Nice, France, and bears a few resemblances. Originally a humble fisherman’s meal, pan bagnat was a convenient way to use leftover bread and simple ingredients like tomatoes, onions, and anchovies. (Its name translates to “bathed bread,” a reference to how the bread was traditionally moistened with olive oil and tomato juices.) Over time, it evolved to include tuna, hard-boiled eggs, and various vegetables. My personal take on this classic sandwich uses tuna cakes instead of plain tuna, adding a satisfying texture and extra layers of flavor. —César Pérez
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Tuna Cake Pan Bagnat: https://food52.com/recipes/90285-tuna-cake-pan-bagnat
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5 Comments
What an absolutely stunning looking sandwich before you join the halves. Thanks for the olive oil water proofing tip
Can’t wait to make this, I make a very similar NYTC recipe for an Italian tuna sandwich it’s a definitely work the work! Thank Cesare❤
I would have liked to pickle the onions for sweetness which was missing with all the vinegar.
You will always remember your first pan bagnat. ❤ Great video.
I’m also going in with dangle ball bracelet.