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Tuna Pan Bagnat

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 sandwich)
A favorite in southern France, pan bagnat (pan ban-YAH) means "bathed bread." The bread in this sandwich is meant to absorb some liquid from the filling, so it's fine to assemble it entirely ahead of time. Serve with potato salad, pasta salad, or baked chips.


  • 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)

Nutrition Information

  • calories 248
  • fat 9.3 g
  • satfat 1.4 g
  • monofat 4.6 g
  • polyfat 2 g
  • protein 14.5 g
  • carbohydrate 26.3 g
  • fiber 2.2 g
  • cholesterol 63 mg
  • iron 2 mg
  • sodium 589 mg
  • calcium 84 mg

How to Make It

  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.

Cook's Notes

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