Tuna Pan Bagna
Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.Advertisement
Process the crumbs in a food processor or blender until finely chopped; set aside.
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.
Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.
Notes: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.
To quickly seed a tomato: Cut the tomato in half crosswise and scoop out the seeds with your finger while gently squeezing each half.
1 starch, 1 medium-fat meat, 1 fat