Tuna Pan Bagna

Tuna Pan Bagna

2 Reviews
From: EatingWell Magazine, July/August 1992

This Provençal-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.

Ingredients 4 servings

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  • 1 16-inch-long loaf French bread
  • 1/4 cup lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 6-ounce can chunk light tuna, packed in olive oil, drained, rinsed and squeezed dry, or packed in water, squeezed dry (see Note)
  • 1 large vine-ripened tomato, seeded and chopped (see Note)
  • 1 red bell pepper, chopped
  • 2 scallions, trimmed and chopped
  • 2 tablespoons chopped pitted black olives, preferably Kalamata
  • 1 1/2 tablespoons capers, rinsed
  • 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves
  • Salt & freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Per serving: 211 calories; 5 g fat(1 g sat); 6 g fiber; 34 g carbohydrates; 12 g protein; 30 mcg folate; 7 mg cholesterol; 4 g sugars; 1429 IU vitamin A; 52 mg vitamin C; 24 mg calcium; 1 mg iron; 449 mg sodium; 251 mg potassium
  • Nutrition Bonus: Vitamin C (88% daily value), Vitamin A (29% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1 medium-fat meat, 1 fat

Reviews 2

March 29, 2010
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By: EatingWell User
I have never had canned tuna (at will). No tuna sandwiches, no tuna salad - nothing. I didn't even know there were so many canned tuna choices. Basically, I previously despised canned tuna. But I loved this recipe! My husband did too and he doesn't usually like to venture far from his typical dinner fare. It just all comes together in the end and tastes fresh and summery. Perfect for a picnic!
January 01, 2010
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By: EatingWell User
I always associate canned tuna with being smelly, but this sandwich was truly refreshing. Do use fresh lemon juice, it makes all the difference.