Tuna Pan Bagna Recipe

Tuna Pan Bagna Recipe

  • 1 (16 inch) loaf French bread
  • 1/4 cup lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1 (6 ounce) can chunk light tuna, packed in olive oil, drained, rinsed and squeezed dry, or packed in water, squeezed dry (see Note)
  • 1 large vine-ripened tomato, seeded and chopped (see Note)
  • 1 red bell pepper, chopped
  • 2 scallions, trimmed and chopped
  • 2 tablespoons chopped pitted black olives, preferably Kalamata
  • 1 1/2 tablespoons capers, rinsed
  • 1 teaspoon chopped fresh thyme
  • Salt and freshly ground pepper to taste
  1. Cut bread in half lengthwise. Scoop out crumbs from both halves, leaving 1/2-inch-thick shells.
  2. Process the crumbs in a food processor or blender until finely chopped; set aside.
  3. Whisk together lemon juice, oil and garlic in a large bowl. Stir in the reserved breadcrumbs, tuna, tomatoes, bell peppers, scallions, olives, capers and thyme; mix well. Season with salt and pepper.
  4. Spoon the breadcrumb mixture into the bottom bread shell and replace the top. Cut crosswise to serve.
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