Tuna Pan Bagna Recipe

Tuna Pan Bagna Recipe

4 servings

The bread absorbs the savory dressing, thus giving this Mediterranean sandwich its name, literally, bathed bread.



2 cans oil-packed solid white tuna

1/2 cup chopped roasted red bell peppers

1 1/2 tablespoons drained capers

2 tablespoons each: balsamic or red wine vinegar,

chopped fresh chives or green onions

1 loaf French bread, halved horizontally

4 leaves romaine lettuce

1 tomato, sliced

2 slices red onion

2-4 pepperoncini


Drain tuna, reserving 3 tablespoons oil. Combine tuna, reserved oil, bell peppers, capers, vinegar, and chives in bowl, spread over bottom half of bread. Cover with remaining ingredients and top half of bread. Wrap sandwich tightly in plastic wrap, pressing to compact sandwich. Refrigerate at least 10 minutes, or up to 8 hours.


Per Serving:

Calories: 443

% of calories from fat: 20

Fat (gm): 9.7

Saturated fat (gm): 1.9

Cholesterol (gm): 15.3

Sodium (mg): 802

Protein (gm): 33

Carbohydrate (gm): 52.5

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