Tuna Pan Bagnat

Author: Canadian Living

It is traditional to use oil-packed tuna in pan bagnat, a layered pepper, tomato, tuna and olive sandwich; however, water-packed tuna is lower in fat and is thus a lighter choice.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2010

Ingredients

  • 1 baguette
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoons anchovy paste (optional)
  • 1/4 teaspoon salt
  • 1/4 teaspoon 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 (170 g) solid white tuna drained and broken into 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.

Nutritional facts Per serving: 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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