Tuna Pan Bagnat
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 363 |
| pro | 16 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 43 g |
| fibre | 3 g |
| chol | 14 mg |
| sodium | 872 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 19 |
| vit A | 4 |
| vit C | 27 |
| folate | 37 |
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).
Ingredients
- 1 baguette, (French stick)
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 2 tsp anchovy paste, (optional)
- 1/4 tsp each salt and pepper
- 1/2 cup sliced sweet green pepper
- 1/4 cup sliced black olives
- 1/4 cup chopped red onions
- 1 small tomato, sliced
- 2 tbsp drained capers
- 1 can (170 g) solid white tuna, drained and broken in chunks
Preparation
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 with: Zucchini Loaf
Additional information :
Tips:
Canned tuna comes in many varieties. Albacore, the most expensive, is the only one that can be called white. It is also a source of omega-3 fatty acids, a natural component of some fish oils.
It is traditional in pan bagnat to use an oil-packed tuna; however, water-packed is lower in fat and thus is a lighter choice.
- Keywords : Sandwich; Italian; Make-Ahead; Sports Events; Tuna; Red onions; Green pepper; Anchovies; Black olives; Tomatoes;
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