Tuna Pan Bagnat

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.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

248

Fat:

9.3g (sat 1.4g,mono 4.6g,poly 2g)

Protein:

14.5g

Carbohydrate:

26.3g

Fiber:

2.2g

Cholesterol:

63mg

Iron:

2mg

Sodium:

589mg

Calcium:

84mg