Pan Bagnato Recipe

Name: Pan Bagnato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette; 1/4 cup good red wine vinegar; 1 teaspoon Dijon mustard; 1/4 cup good olive oil; Pepper; 2 (6-ounce) cans good-quality tuna in water, drained; 3 tablespoons capers, drained and rinsed; Minced red onion, to taste; 1/4 cup chopped, pitted meaty black olives, such as Kalamata; 4 thin slices tomato, halved to create half moons; Several large basil leaves

Servings: persons

1 baguette
1/4 cup good red wine vinegar
1 teaspoon Dijon mustard
1/4 cup good olive oil
Pepper
2 (6-ounce) cans good-quality tuna in water, drained
3 tablespoons capers, drained and rinsed
Minced red onion, to taste
1/4 cup chopped, pitted meaty black olives, such as Kalamata
4 thin slices tomato, halved to create half moons
Several large basil leaves

1
Slice baguette in half crosswise, then slice each half lengthwise in two, making bottom halves larger.
2
Pull out and discard the insides so you have hollow bread shells.
3
In a measuring cup or small bowl, whisk together vinegar and mustard.
4
Whisk in olive oil until emulsified, then season with pepper.
5
Brush some of the vinaigrette over the insides of the bread shells.
6
In a bowl, stir together the tuna, capers, onion, and olives; stir in the remaining vinaigrette until well combined.
7
Mound tuna evenly in the bread shell bottoms.
8
Arrange tomatoes and basil leaves over tuna, then put tops of bread on.
9
Squish down to compress ingredients: you want the bread to get soaked with the flavors.
10
Wrap tightly in plastic wrap and parchment to transport.
11
If made ahead, refrigerate up to 4 hours, wrapped.

212

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 baguette, 1/4 cup good red wine vinegar, 1 teaspoon Dijon mustard, 1/4 cup good olive oil, and more.

Yes, Pan Bagnato falls under the General 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 Bagnato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions