Family-Size Pan Bagnat
Servings: 4
Ingredients:
Family-Size Pan Bagnat
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 631 |
| pro | 36 g |
| total fat | 22 g |
| sat. fat | 4 g |
| carb | 72 g |
| fibre | 5 g |
| chol | 117 mg |
| 1 | - |
| sodium | 470 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 43% |
| vit A | 27% |
| vit C | 112% |
| folate | 74% |
-
Quarter sweet onion, thinly sliced
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) red_wine_vinegar
2 tbsp (25 mL) dijon mustard
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
2 cans (each 7 oz/198 g) tuna
1/4 cup (50 mL) chopped black olives
1 round french bread (about 7 inches/ 18 cm, 675 g)
1 plum tomato, thinly sliced
1 cup (250 mL) packed fresh spinach
2 hard-cooked eggs, sliced
2 jarred roasted red peppers, drained, rinsed and patted dry
Preparation:
In bowl, cover onion with cold water; let stand for 15 minutes. Drain and pat dry; set aside.
In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine.
Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture.
Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into wedges.
In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine.
Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture.
Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into wedges.
Source
Canadian Living Magazine: July 2007
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