Pan Bagna Recipe – Eats Now

Name: Pan Bagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: a 16-inch sourdough or whole wheat baguette; 4 tablespoons olive oil; 1 small garlic clove; 1 tablespoon balsamic vinegar; 3 ounces mild goat cheese, such as Montrachet; 6 Kalamata olives (not available at farmers markets, but a great addition), pitted and sliced; 1 cup arugula leaves, rinsed and spun dry; 3 large radishes, sliced; 1 1/2 cups sliced cooked fresh tuna steak (about 6 ounces); 3 small tomatoes, sliced thin; 8 large fresh basil leaves, shredded

Servings: persons

a 16-inch sourdough or whole wheat baguette
4 tablespoons olive oil
1 small garlic clove
1 tablespoon balsamic vinegar
3 ounces mild goat cheese, such as Montrachet
6 Kalamata olives (not available at farmers markets, but a great addition), pitted and sliced
1 cup arugula leaves, rinsed and spun dry
3 large radishes, sliced
1 1/2 cups sliced cooked fresh tuna steak (about 6 ounces)
3 small tomatoes, sliced thin
8 large fresh basil leaves, shredded

1
Halve the bread horizontally, hollow out the top and the bottom, leaving 1/2-inch-thick shells, and brush the bottom shell with 1 tablespoon of the oil.
2
In a blender combine the remaining 3 tablespoons oil with the garlic, the vinegar, and salt to taste and blend the dressing until it is emulsified.
3
Spread the goat cheese in the bottom shell and top it with the olives, the arugula, the radishes, and salt and pepper to taste.
4
Drizzle the radishes with one third of the dressing, top them with the tuna and salt and pepper to taste, and drizzle half the remaining dressing over the tuna.
5
Top the tuna with the tomatoes, the basil, and salt and pepper to taste, drizzle the mixture with the remaining dressing, and fit the top shell over it.
6
Wrap the pan bagna tightly in plastic wrap and put it in a shallow baking pan.
7
Top the pan bagna with a baking sheet and a large gratin dish filled with several 1-pound weights and chill it for 1 hour.
8
The pan bagna may be made 6 hours in advance and kept covered and chilled.
9
Serve the pan bagna cut into 2-inch slices.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: a 16-inch sourdough or whole wheat baguette, 4 tablespoons olive oil, 1 small garlic clove, 1 tablespoon balsamic vinegar, and more.

Yes, Pan Bagna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Bagna

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