In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan bagnat with albacore tuna steaks and hard-cooked egg

Dairy-Free, Soy-Free, Protein Plus

2 Servings, 760 Calories/Serving

20 Minutes

Pack this deconstructed niçoise salad served on crusty bread in a picnic basket and take it on the road. Make sure to bring lots of napkins.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Fish options:
2 wild albacore tuna steaks (about 5 ounces each)
2 wild Alaskan skinless halibut fillets (about 6 ounces each)
2 wild skin-on snapper fillets (about 6 ounces each)
1 organic egg
3 ounces grape or cherry tomatoes
1 organic red or other bell pepper
2 ciabatta rolls
Sunbasket bagna càuda (EVOO - anchovy paste - garlic - kosher salt - black pepper)
1 ounce sliced pitted black olives
Sunbasket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)

Nutrition per serving

Calories 760, Total Fat 26g (33% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 150mg (50% DV), Sodium 1440mg (63% DV), Total Carb. 78g (28% DV), Fiber 5g (18% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains: Eggs, Fish (anchovy), Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and poach the fish

Prep and cook instructions are almost identical for all fish options.
Bring a medium sauce pot of water to a boil. Bring a small sauce pot of water to a boil and fill a small bowl with ice water for the egg.

Season the fish with salt and pepper.

To the medium pot of boiling water, add the fish, making sure the pieces are covered with water and separated. Reduce to a simmer and cook until opaque and cooked through, 4 to 6 minutes. Using a slotted spoon or tongs, transfer the fish to a plate to cool slightly, then using a fork, flake the fish into 1-inch pieces (discarding the snapper skin). Season to taste with salt and pepper.
While the fish cooks and cools, hard-cook the egg and prepare the remaining ingredients.

Cook the egg

Carefully lower the egg into the small pot of boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg. Thinly slice the egg crosswise.

Prep the remaining ingredients

Cut the tomatoes in half.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.

Assemble the sandwiches

Cut the ciabatta in half horizontally.

Place the ciabatta bottoms, cut sides up, on a work surface and spread each with 1 tablespoon bàgna cauda. Top with the tomatoes, olives, bell pepper, fish, and egg. Spread the cut sides of each ciabatta top with 1 tablespoon caper vinaigrette and close the sandwiches.

Serve

Transfer the sandwiches to individual plates and serve the remaining bagna càuda and caper vinaigrette on the side.

Kids Can!

Fill a small bowl with ice water.
Peel the egg.
Help assemble the sandwiches.

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