Tuna Pan Bagnat

8 Aug

Yield: 4 sandwiches


  • 1/3 cup finely chopped red onion
  • 2 tablespoons chopped pitted niçoise 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)


  • 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.

Nutritional Information

Calories per serving: 248
Fat per serving: 9.3g
Saturated fat per   serving: 1.4g
Protein per serving: 14.5g
Carbohydrates per   serving: 26.3g
Fiber per serving: 2.2g
Cholesterol per serving: 63mg
Iron per serving: 2mg
Sodium per serving: 589mg
Calcium per serving: 84mg


Source: Marcia Whyte Smart, Cooking Light MARCH 2009


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