Tuna Pan Bagnat

Tuna Pan Bagnat 150 Image by: Tuna Pan Bagnat 150 Author: Canadian Living

Accompany this French-inspired sandwich with your favourite soup, and finish with fresh fruit (watermelon and grapes are great) and Zucchini Loaf (see recipe link below).

  • Portion size 4 servings

Ingredients

  • 1 baguette (French stick)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons anchovy paste (optional)
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup sliced sweet green pepper
  • 1/4 cup sliced black olive
  • 1/4 cup chopped red onion
  • 1 tomato sliced
  • 2 tablespoons drained capers
  • 1 can solid white tuna drained and broken in chunks

Method

Cut bread in half horizontally without cutting all the way through.

In small bowl, whisk together oil, vinegar, anchovy paste (if using), salt and pepper; brush half over cut surfaces of loaf.

Arrange green pepper, olives, onion, tomato, capers and tuna on bottom half of loaf; drizzle with remaining dressing. Close top of loaf over filling. (Make-ahead. Wrap in plastic wrap and refrigerate up to 1 day.)

Serve withZucchini Loaf

Nutritional facts <b>Per serving:</b> about

  • Sodium 872 mg
  • Protein 16 g
  • Calories 363.0
  • Total fat 14 g
  • Cholesterol 14 mg
  • Saturated fat 2 g
  • Total carbohydrate 43 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tuna Pan Bagnat

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