Pan Bagnato Recipe

Name: Pan Bagnato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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.

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: 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.

Pan Bagnato

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