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I love tuna because it is such a quick source of protein. I eat it a lot and am always on the lookout for new ways to try it, other than the usual tuna salad. This recipe is fantastic! I made it the night before my work week. It was super convenient just to grab a sandwich and go. The flavors complimented each other amazingly. I definitely will be making this again soon!


Pan Bagnat (a variation of a recipe from Food52)

  • 1/2 loaf crusty French baguette
  • 1 clove garlic, cut in half
  • 4-6 basil leaves
  • 1(6oz) can tuna (I used the pouch kind because it’s drier)
  • 3/4 cup Kalamata olives, sliced
  • 1/2 cup red bell pepper, seeded and sliced thin
  • 1/2 small vidalia onion, finely chopped
  • 1/4 cup flat leaf parsley, finely chopped
  • 1/2 can artichoke hearts, drained and chopped
  • 3 tbsp fresh lemon juice
  • 6 tbsp extra virgin olive oil
  • Salt and pepper to taste

Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.

In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, and artichoke hearts. In a measuring cup or small bowl, whisk the lemon juice into the olive oil until well combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.

Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.