Hungarian Tuna Sandwich
Hungarian Tuna Fish Sandwich
From Ferenc Horvath
Ferenc writes, “I got this recipe from a guy who said that he learned this in France and it was called a pan bagnat sandwich. I made minor modifications to it, which seemed logical (ex. toasting the bread first).” The guy tried my sandwich and replied, “This doesn’t look anything like my recipe, which I gleaned from a sandwich shop in Normandy, except that it has tuna. Ferenc, you changed everything including the bread. Thee original version has tuna in oil, hard-boiled eggs, sliced olives, salt and pepper on a proper baguette. But I have to confess that yours tastes better. But, I don’t think we should call it French pan bagnat anymore—so I changed the title to Hungarian Tuna Fish.”
- Tuna Fish (Star-Kist Flavor Fresh Pouch, Chunk Light Tuna in Sunflower Oil, 200g)
- Finely chopped celery stalk (1 stalk should be enough)
- Finely chopped onions (less than a 1/4 cup)
- Chopped olives (less than a 1/4 cup; try different kinds)
- Capers (2 table spoons)
- Lemon juice
- Ground black peppers
- Hard boiled eggs (one per sandwich)
- Fresh French bread. The bread needs to be wide enough to spread on.
-Mix the tuna, celery, onions, olives, capers, lemon juice, and ground black peppers in a bowl thoroughly.
-Boil the eggs for about 8-9 minutes, and then remove the shell.
-Cut the bread horizontally and place in the broiler to toast it slightly, and then spread some mayonnaise on both halves.
-Place the bottom half of the bread on a cutting board. Using a spoon put the tuna on the bread in desired quantity, and then use a butter knife to spread the tuna evenly. Slice the hard boiled eggs and place the slices on top of the tuna. Cover the ingredients with top half of the bread. Slice the bread according to each person’s wishes.
Note: You don’t need bread from the French bakery. King Soopers has fresh French bread around 5pm. You can substitute avocado in place of the eggs, but eggs are tastier.