Yesterday I received a postcard in the mail with a recipe on the front for Deep-Fried Rattlesnake. I am mostly game for trying something different, like…haggis at a Burns Night dinner once…but rattlesnake? I might have to eat my words if it is on the table at the next Burns Night. But (luckily) I think it is illegal to buy rattlesnake meat in California. Robert Burns dinners (celebrating Scotland’s favorite poet), are held in January though, and it is July—I have time to think of an excuse.

I heard that the snakes are out earlier this year but don’t let that stop you from going for a hike in the hills; just keep your eyes and ears open.

As parks, restaurants, and beaches open up, I am still a bit reluctant to go back to life as usual. At the same time, the pull to get outside in the sun and fresh air is strong and with a bit of planning I am feeling more positive about it. In Marin we are lucky enough to have many places to visit, and even though some picnic areas are still taped off, you could bring along a blanket and find a more remote location to enjoy the outdoors. Maybe on a hill with a view, or a spot to fly a kite, perhaps on a large rock overlooking the ocean, or under a tree by a stream.

Wherever you decide to go, this sandwich is the perfect picnic food. Even better, if you have the time make it the night before and the bread will soak up the juices from the vegetables and olive oil. To make the pan bagnat vegetarian, leave out the fish. If you don’t like fish, use chicken. You can also change the vegetables. Just remember, it should include something brined or pickled, something salty, and something crunchy. The ingredient list may seem long, but you don’t have to use everything. Customize this sandwich to your taste.

Serves 6-8

Ingredients:

• 1 large ciabatta loaf

• 1 can of tuna packed in oil, drained

• A couple glugs of olive oil

• Red or white wine vinegar

• 2 anchovies chopped/minced and tossed with salt, pepper and a splash of olive oil

• ¼ cup thinly sliced red onions

• 2 sliced tomatoes

• ½-1 thinly sliced Persian or English cucumbers

• 4-6 marinated artichoke hearts

• 5 slices of roasted red pepper

• 8 Greek olives torn in half

• 1 tablespoon capers, drained

• 15 basil leaves torn

• 1 large handful of arugula

Using a breadknife, cut the loaf horizontally. Scoop out a bit of the crumb and douse the bottom half with olive oil.

Starting with the tuna, lay it across the loaf and douse it with vinegar. Next add the anchovies, onions, tomatoes, cucumbers, artichoke hearts, roasted red peppers, olives, capers, basil and arugula. Now top it off with some more olive oil and vinegar and place the top half of the loaf on the filling, pressing down while stuffing back any ingredients that fall out. Wrap the sandwich tightly with plastic wrap and then aluminum foil. Place it in the fridge with a heavy pan or lid on top. Just before you pack it in your picnic basket, unwrap it from the foil and slice it about every two inches. Wrap it back up tightly in the foil, so it doesn’t leak.