Tuna Pan Bagnat 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



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


  • Iron 19.0
  • Folate 37.0
  • Calcium 6.0
  • Vitamin A 4.0
  • Vitamin C 27.0
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Tuna Pan Bagnat