Pan bagnat with albacore tuna steaks and hard-cooked egg

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

Soy-Free, Dairy-Free

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket bagna càuda (EVOO - anchovy paste - garlic - kosher salt - black pepper)
  • 1 ounce sliced pitted black olives
  • Sun Basket caper vinaigrette (EVOO - capers - red wine vinegar - Dijon mustard - garlic)

Nutrition per serving

Calories: 760, Protein: 51g (102% DV), Fiber: 5g (20% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 150mg (50% DV), Sodium: 1440mg (60% DV), Carbohydrates: 78g (26% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.