Pan Bagna Sandwiches Recipe

Name: Pan Bagna Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) can tuna (flaked white tuna - 170 gram can); 2 tablespoons red onions (or green onions); 2 tablespoons celery; 2 tablespoons roasted red peppers (or fresh red pepper); 2 tablespoons parsley; 2 tablespoons black olives, pitted; 2 teaspoons capers, drained; 2 tablespoons mayonnaise; 1 tablespoon lemon juice; 1 tablespoon olive oil, plus more to brush on the bread; ½ teaspoon salt; pepper, to taste; 1 baguette (or 4 crusty rolls)

Servings: persons

1 (6 ounce) can tuna (flaked white tuna - 170 gram can)
2 tablespoons red onions (or green onions)
2 tablespoons celery
2 tablespoons roasted red peppers (or fresh red pepper)
2 tablespoons parsley
2 tablespoons black olives, pitted
2 teaspoons capers, drained
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon olive oil, plus more to brush on the bread
½ teaspoon salt
pepper, to taste
1 baguette (or 4 crusty rolls)

1
Finely chop onions, celery, parsley, red pepper, parsley, black olives and capers.
2
Place in a bowl.
3
Drain tuna and add to chopped vegetables.
4
Add mayonnaise, lemon juice, olive oil, salt and pepper.
5
Mix well.
6
Split baguette lengthwise.
7
Hollow out soft bread.
8
Brush with additional olive oil.
9
Spread tuna mixture evenly over the bottom half of the bread.
10
Cover with top portion of bread and cut baguette into two pieces.
11
Press down firmly on each piece, then wrap tightly in plastic wrap.
12
Refrigerate 4 hours to overnight.
13
A weight can be placed on the sandwiches.
14
Cut each baguette piece in half to make 4 sandwiches.
15
They can also be cut in smaller slices for appetizers.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 (6 ounce) can tuna (flaked white tuna - 170 gram can), 2 tablespoons red onions (or green onions), 2 tablespoons celery, 2 tablespoons roasted red peppers (or fresh red pepper), and more.

Yes, Pan Bagna Sandwiches 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.

That's it — enjoy your meal!

Pan Bagna Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions