Tuna Pan Bagnat Recipe

Name: Tuna Pan Bagnat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup finely chopped red onion; 2 tablespoons chopped pitted nicoise olives; 1 tablespoon fresh lemon juice; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 (6-ounce) can premium tuna, packed in oil, drained; 1 hard-cooked large egg, chopped; 1/4 cup thinly sliced fresh basil; 2 teaspoons extra-virgin olive oil; 1 (8-ounce) whole-wheat French bread baguette; 1 garlic clove, halved; 1 cup thinly sliced plum tomato (about 1)

Servings: persons

1/3 cup finely chopped red onion
2 tablespoons chopped pitted nicoise olives
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (6-ounce) can premium tuna, packed in oil, drained
1 hard-cooked large egg, chopped
1/4 cup thinly sliced fresh basil
2 teaspoons extra-virgin olive oil
1 (8-ounce) whole-wheat French bread baguette
1 garlic clove, halved
1 cup thinly sliced plum tomato (about 1)

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Combine first 7 ingredients in a medium bowl. Combine basil and oil; stir with a whisk. Cut bread in half horizontally. Hollow out top and bottom halves of bread, leaving a 1-inch-thick shell; reserve torn bread for another use. Rub cut sides of garlic clove over cut sides of bread; discard garlic. Drizzle basil mixture evenly over cut sides of bread. Spoon tuna mixture on bottom half of baguette. Arrange tomato slices over tuna mixture. Cover with top half of baguette. Wrap filled baguette in plastic wrap, and let stand for 20 minutes. Cut filled baguette into 4 (3-inch) equal portions.
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147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1/3 cup finely chopped red onion, 2 tablespoons chopped pitted nicoise olives, 1 tablespoon fresh lemon juice, 1/4 teaspoon kosher salt, and more.

Yes, Tuna Pan Bagnat 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.

Tuna Pan Bagnat

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