Pan Bagnat

Name: Pan Bagnat
Ingredients: 1 (7.7 oz) jar of tuna (packed in olive oil and drained); 2 Tbsp red wine vinegar; 3 Tbsp olive oil; ¼ cup chopped fresh parsley; ¼ cup chopped olives of choice; Kosher salt and pepper (to taste); Ciabatta bread; Thinly sliced cucumbers; Thinly sliced radish; Thinly sliced red onions (soaked in ice water and patted dry); Sliced hard boiled eggs; Sliced tomatoes; White anchovies (if desired); Fresh basil leaves

5 steps

Makes enough tuna for two 4”x 4” sandwiches

Updated at: Thu, 21 Nov 2024 16:03:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories434.1 kcal (22%)

Total Fat28.9 g (41%)

Carbs11.8 g (5%)

Sugars2.8 g (3%)

Protein31 g (62%)

Sodium662.9 mg (33%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 7.7 oztuna

jar, packed in olive oil and drained

2 Tbspred wine vinegar

3 Tbspolive oil

¼ cupfresh parsley

¼ cupolives

Thinly sliced, soaked in ice water and patted dry

Instructions

Step 1

Begin by preparing the tuna. Mix tuna with vinegar, oil, parsley, and olives. Season to taste with salt and pepper. The tuna is meant to be overdressed for this sandwich.

Step 2

Cut ciabatta into two square pieces about 4”x 4”. Cut in half and hollow out a little bit of bread on each side. Lightly toast if desired.

Step 3

Assemble the sandwich by laying the tuna on the bottom. Add cucumber, radish, onions, eggs, tomatoes, anchovies and basil. Add the top of the bread, and press down gently.

Step 4

Tightly wrap the sandwich in plastic wrap, and refrigerate for at least 30 minutes, up to overnight. You can even weigh the sandwich down with something heavy in the fridge if you want it to be very pressed.

Step 5

This is the perfect sandwich to make ahead for a lunch date or day at the beach!

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