How many servings does this recipe make?

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

What ingredients do I need for Pan Bagnat With Radish And Tuna?

You need 9 ingredients. The key ingredients include: 1 On loaf of French bread, a baguette or a batard wide enough to contain this mess, 1 to 2 cans of tuna packed in olive oil (this matters-I use As Do Mar or Ortiz), about 150 grams in total weight, 2 to 3 really good anchovy filets (don't wimp out on me), 1 sweet onion, such as Vidalia or Walla Walla, and more.

Is Pan Bagnat With Radish And Tuna suitable as seafood?

Yes, Pan Bagnat With Radish And Tuna falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Pan Bagnat With Radish And Tuna?

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

Pan Bagnat With Radish And Tuna Recipe

Name: Pan Bagnat With Radish And Tuna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 On loaf of French bread, a baguette or a batard wide enough to contain this mess; 1 to 2 cans of tuna packed in olive oil (this matters-I use As Do Mar or Ortiz), about 150 grams in total weight; 2 to 3 really good anchovy filets (don't wimp out on me); 1 sweet onion, such as Vidalia or Walla Walla; 1 fresh, vine ripened tomato; 1 bunch basil or substitute watercress; 5 radishes, French breakfast radishes preferred; 1 handful of Nicoise olives, pitted and sliced; Your best olive oil*

Pan Bagnat With Radish And Tuna – a delicious recipe with bread, olive oil, wimp, sweet onion, tomato, basil. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 On loaf of French bread, a baguette or a batard wide enough to contain this mess
1 to 2 cans of tuna packed in olive oil (this matters-I use As Do Mar or Ortiz), about 150 grams in total weight
2 to 3 really good anchovy filets (don't wimp out on me)
1 sweet onion, such as Vidalia or Walla Walla
1 fresh, vine ripened tomato
1 bunch basil or substitute watercress
5 radishes, French breakfast radishes preferred
1 handful of Nicoise olives, pitted and sliced
Your best olive oil*

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
241 kcal
Category
Seafood

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Pan Bagnat With Radish And Tuna

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