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20 minute dinner recipes

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Tuna Pan Bagna


From EatingWell:  July/August 1992

This Provencal-style sandwich literally means "bathed bread." Though you can eat them immediately after preparation, refrigerating the sandwiches for several hours lets the bread soak up all of the juicy goodness of the ingredients.

4 servings | Active Time: 20 minutes | Total Time: 20 minutes



  1. Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.
  2. Process the crumbs in a food processor or blender until finely chopped; set aside.
  3. Whisk together lemon juice, oil and garlic in a large bowl. Stir in the reserved breadcrumbs, tuna, tomatoes, bell peppers, scallions, olives, capers and thyme; mix well. Season with salt and pepper.
  4. Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.


Per serving : 307 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 13 mg Cholesterol; 49 g Carbohydrates; 23 g Protein; 9 g Fiber; 675 mg Sodium; 317 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 medium-fat meat, 1 fat

Tips & Notes