tag:blogger.com,1999:blog-189376520673291654.post7433168642309079035..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-36772825231658297662008-06-13T22:44:00.000-04:002008-06-13T22:44:00.000-04:00Pan Bagna – M & J (inspired by Eating Well Rush Ho...Pan Bagna – M & J (inspired by Eating Well Rush Hour Cookbook)<BR/>Serves 2-4, depending on sides<BR/><BR/>1 loaf ciabatta style bread<BR/>2 T lemon juice, or more to taste<BR/>2 T extra virgin olive oil<BR/>Splash red wine vinegar<BR/>4 cloves garlic, minced<BR/>1 can tuna, drained and rinsed<BR/>1 large tomato, cored and chopped<BR/>1 red bell pepper, seeded and chopped<BR/>2 scallions, sliced<BR/>¼ cup sliced black olives<BR/>1 ½ T capers, rinsed<BR/>1 t chopped fresh thyme OR ¼ t dried thyme<BR/>Salt and pepper to taste (often none)<BR/><BR/>Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving a ½” thick shell. Place crumbs in a food processor and chop until fine crumbs form. Set aside. You can now use the processor to chop the garlic if you like. If you do it before you do the bread the crumbs stick to the sides of the bowl.<BR/><BR/>In a large bowl, whisk together lemon juice, oil, garlic. Flake tuna in the same bowl. Stir in the reserved breadcrumbs, tomato, bell pepper, scallions, olives, capers, and thyme. Mix well. Taste and season with salt and pepper, if desired.<BR/><BR/>Spoon the filling mixture into the bottom half of the bread shell. Top with the top half and slice into individual servings.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com