Pan Bagnato
Ingredients
- 1 baguette ⓘ
- 1/4 cup good red wine vinegar
- 1 teaspoon Dijon mustard ⓘ
- 1/4 cup good olive oil ⓘ
- Pepper ⓘ
- 2 (6-ounce) cans good-quality tuna in water, drained ⓘ
- 3 tablespoons capers, drained and rinsed
- Minced red onion, to taste ⓘ
- 1/4 cup chopped, pitted meaty black olives, such as Kalamata
- 4 thin slices tomato, halved to create half moons ⓘ
- Several large basil leaves ⓘ
Instructions
- Slice baguette in half crosswise, then slice each half lengthwise in two, making bottom halves larger.
- Pull out and discard the insides so you have hollow bread shells.
- In a measuring cup or small bowl, whisk together vinegar and mustard.
- Whisk in olive oil until emulsified, then season with pepper.
- Brush some of the vinaigrette over the insides of the bread shells.
- In a bowl, stir together the tuna, capers, onion, and olives; stir in the remaining vinaigrette until well combined.
- Mound tuna evenly in the bread shell bottoms.
- Arrange tomatoes and basil leaves over tuna, then put tops of bread on.
- Squish down to compress ingredients: you want the bread to get soaked with the flavors.
- Wrap tightly in plastic wrap and parchment to transport.
- If made ahead, refrigerate up to 4 hours, wrapped.
Nutrition & Diet Analysis (per serving)
261
kcal
13% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).