Tantillo Recipes

Pan Bagna

April 8, 2016

Tantillo Recipes


4 large cloves garlic, pressed or chopped

1/4 cup Tantillo California Extra-Virgin Olive Oil

1 French baguette or similar Italian loaf

about 16 inches long and 3 inches wide

1 or 2 tablespoons chopped basil or parsley

One 6-1/2 ounce can water-packed Albacore tuna

12 black olives, preferably oil cured, pitted and halved

2 tablespoon large capers, drained

1 large red bell pepper, roasted, seeded, and cut into small strips

1 small red onion, cut into very thin rings, soaked in ice water 30 minutes, and drained

2 ripe medium tomatoes, thinly sliced

Kosher salt and freshly ground black pepper to taste

1/2 teaspoon herbs de Provence (see tip below)


1In a small bowl, mix the garlic and Tantillo California Extra-Virgin Olive Oil and set aside 30 minutes or more while you prepare the remaining ingredients (or steep 10 minutes over very low heat).

2Halve the bread lengthwise and scoop out some of the fluffy insides.

3Strain garlic oil through a fine sieve or strainer, pressing the garlic with the back of a spoon to squeeze out all juices.

4Brush each side of the bread with the garlic oil. Sprinkle the top half with the basil or parsley.

5Mix the tuna, olives, and capers in another bowl and spread evenly on the bottom of the bread.

6Top with bell peppers, onion, and tomatoes. Season with salt and pepper, then sprinkle with herbs de Provence, crushing the herbs between your fingers as you do.

7Wrap well with aluminum foil. Put on an oval dish and weigh down with cutting board topped with cans or some other handy weights. Refrigerate overnight.

8Serve by cutting portions right through the foil, then unwrap.

**Cooking Tip:
Herbs de Provence is a common herb mixture used in France. If you can’t find it in specialty markets (it’s often sold in a small beige crock), you can reasonably approximate it with two parts each thyme and majoram, and one part each oregano and summer savory.


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