Here’s a play on a classic pan bagnat—a French baguette sandwich loaded with tuna, anchovies, olives and hard-boiled eggs. Serve with French fries or your favorite chips.
Tuna Burgers Pan Bagnat
Ingredients
- 1 lb. (500 g) fresh ahi tuna, finely diced
- 5 Tbs. (1 oz./35 g) panko
- 2 Tbs. chopped fresh flat-leaf parsley
- 2 Tbs. finely chopped red onion
- 1 Tbs. plus 1 tsp. Dijon mustard
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) mayonnaise
- 1 garlic clove, minced
- 2 to 3 oil-packed anchovy fillets, minced
- 1 Tbs. fresh lemon juice
- 1 French baguette
- 2 tsp. olive oil
- 2 hard-boiled eggs, peeled and thinly sliced
- 2 ripe plum tomatoes, sliced
- About 8 fresh basil leaves, torn
- About 12 black Niçoise olives, pitted and halved lengthwise
Directions
1. In a large bowl, combine the tuna with the panko, parsley, red onion and 1 tsp. of the mustard and season well with salt and pepper. Form into 4 rectangular burger patties. Transfer to the refrigerator to chill for at least 30 minutes and up to overnight.
2. In a small bowl, stir together the mayonnaise, the remaining 1 Tbs. mustard, the garlic, anchovies and lemon juice. Season with salt and pepper and let stand at room temperature.
3. Slice the baguette into 3 1/2-inch (9-cm) lengths and split.
4. In a nonstick fry pan over medium-high heat, warm the olive oil. Add the tuna burgers and cook, turning once with a flat spatula, until medium-rare, about 4 minutes per side.
5. Slather the cut sides of the baguette with the mayonnaise mixture. Set the burgers on the baguettes and top with the hard-boiled egg, tomato slices, some basil leaves and the black olives. Close the burgers and serve immediately. Serves 4.
For this and more ideas for burgers you’ll want to serve every night of the week, check out our new Burger Night, by Kate McMillan.