Pan Bagnat (Tuna Sandwich)

6 Reviews
100% would make this recipe again

A seasoned sandwich of tuna, egg, and tomato.

«Pan Bagnat» used to be a staple food of fishermen in Provence. Its name means «wet bread» in the local dialect and refers to bread that has been soaked in olive oil. It is still a very popular lunch in Nice and Côte d'Azur.

This recipe is incompatible with your food profile

Preparation : 15 min Standing : 4 h
630 calories/serving

Ingredients

2 panino rolls, ciabatta type 200 g
4 tsp extra virgin olive oil 20 mL
1 eggs size large, hard boiled
4 black olives, pitted 1 1/2 tbsp
1 tomatoes, sliced 120 g
1/4 bunch arugula, rinsed and drained 24 g
1 clove garlic, minced
1 tbsp Classic Vinaigrette 15 mL
140 g tuna, canned
1/2 green onions/scallions, finely chopped
4 leaves fresh basil [optional] 2 g
1 radishes, thinly sliced 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
plastic wrap

Method

  1. Slice each panino roll into 2 halves lengthwise, then baste the cut sides with the oil.
  2. Put the arugula in a bowl. Pour in the Classic Vinaigrette, then add the garlic and green onion. Season with salt and pepper to taste, then mix well. Portion out the mixture onto half of the roll slices. Distribute the tomatoes, hard boiled eggs, olives, tuna, and radishes on top of the arugula. Garnish with the basil leaves (optional). Cover each roll slice with the remaining slices.
  3. Wrap each sandwich individually with plastic wrap then chill in the refrigerator under a weight, for a minimum of 4, and a maximum of 12 hours.
  4. Enjoy.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

630

Fat

29 g

44 %

Saturated 4.7 g
+ Trans 0 g

23 %

Cholesterol

120 mg

Sodium

710 mg

30 %

Carbohydrate

57 g

19 %

Fibre

4 g

14 %

Sugars

4 g

Net Carbs

53 g

Protein

34 g

Vitamin A

27 %

Vitamin C

17 %

Calcium

13 %

Iron

38 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Iron, Manganese, Niacin, Phosphorus, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Good source of  :
Magnesium, Potassium, Vitamin D, Zinc
Source of  :
Calcium, Copper, Fibre, Pantothenic Acid, Vitamin B6, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables ½
Meat and Alternatives 3
Fats 4 ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

6 Reviews (6 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.