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Tuna Pan Bagna

:  July/August 1992

Your rating: None Average: 4.6 (5 votes)

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.


READER'S COMMENT:
"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...
Tuna Pan Bagna Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

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.

Nutrition Bonus: Vitamin C (88% daily value), Selenium (49% dv), Vitamin A (29% dv).

Carbohydrate Servings: 1

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


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Recipe Categories

Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Budget
Type of Dish
Main dish, fish/seafood
Sandwich
Ease of Preparation
Easy
Total Time
30 minutes or less
Ethnic/Regional
Italian
Servings
4
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High fiber
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Season
Summer
Fall
Holiday
July 4th
Labor Day
Memorial Day
Publication
July/August 1992
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