Pan Bagnat

This is a fantastic sandwich which originates from Nice, France.  From Food & Drink 2011

1 cup sweet white onion, very thinly sliced into rings
1/4 cup white wine vinegar
Salt
4 cans (198g each) Tuna in oil, drained
1/3 cup good quality olive oil, plus more for drizzling
1/4 cup capers, drained
1/2 cup fresh basil, coarsely chopped
Freshly ground pepper
2 baguettes
10 leaves Boston Lettuce, washed
12 slices tomato
4 eggs, hard boiled, peeled and sliced
1/2 cup brine cured black olives, coarsely chopped

1. Place in a medium bowl onion, vinegar and sprinkle of salt (I omit the salt).  Stir and let rest 5 minutes. Add tuna, olive oil, capers and basil.  Season generously with salt and pepper.  Stir together while breaking the tuna into small pieces. 
2. Slice baguettes in half lengthwise.  Remove the bread from the inside of the bottom halves of the loaves to form a gully.
3. Place the lettuce on the bottom halves of the loaves.  Place tuna mixture on top of lettuce and then tomato and egg slices on top of tuna.  The tuna mixture may be quite runny.
4. Sprinkle with olives.   Drizzle with olive oil and cover with top of baguette.  Slice each baguette into 4 pieces.

Roasted Pepper Salad

Try this with sausage (your choice) or without.  I roast my peppers on the bbq for best flavour.

3 roasted peppers (I like red)
2 tbsp capers, rinsed and chopped
2 tbsp juice from peppers
1/4 cup olive oil
1 clove of garlic minced
1 tbsp Balsamic vinegar
Freshly ground pepper
2 tbsp chopped fresh oregano
2 grilled Italian sausages

1. Peel the peppers over a bowl to catch their juice.  Remove all the seeds.  Cut the peppers into 1 inch pieces and place them on a platter.  Scatter with the capers
2. In a small bowl, whisk together the pepper juice, olive oil, garlic and vinegar.  Season with the pepper; the capers should provide enough salt.  Stir in the chopped oregano.
3. Slice the sausages into 1/2 inch diagonal slices and then toss with the peppers.  Pour over the dressing and serve.

Steak Salad

The original recipe from this came from Food & Drink Summer 2011.  It is their version of Carpaccio using leftover grilled steak instead of raw beef.  Personally I don't think I would try a raw beef salad so this worked quite well.  If available to you try some heirloom tomatoes.  They vary in colour and texture and have a superior taste to the usual store bought ones.  I have found Romano Cheese an inexpensive substitute for the Parmesan Cheese.  Use the best steak you can.  I have excellent luck with Costco steaks myself - but there is a butcher nearby I might try if I can ever find the time to go there.  The run of the mill 1/2 inch steaks from the grocery store just don't cut it for this recipe as the steak is the main component.  This is really an adult only dinner - make the kids a hamburger :)

1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp chopped drained capers
1 garlic clove, minced (I increased to 2)
1/4 tsp each salt and pepper (I leave out the salt)
2 medium tomatoes, preferably heirloom, sliced thinly
Thinly sliced leftover grilled steak, enough for 2
6 to 8 wide shaving Parmesan cheese (I used Romano - I think Goat Cheese or Feta would be good substitutes here)
1 small handful onion sprouts (OK I cannot find those anywhere - bean sprouts it is!)

1. In a small bowl, whisk balsamic with oil, capers, garlic, salt and pepper.
2. On 2 dinner plates, in a circle overlapping slightly, arrange tomato slices.
3. Arrange steak slices on top of tomatoes, mounding slightly.  Follow with Parmesan shavings.  Arrange sprouts on top.  Drizzle with dressing.  Serve immediately.

Serves 2