Tuna Pan Bagnat

READY IN: 30mins

INGREDIENTS

  • 12 cup finely chopped red onion
  • 1tablespoonfresh lemon juice
  • 14 teaspoonkosher salt
  • 14 teaspoonfresh ground black pepper
  • 1 (6 ounce) canpremium tuna, packed in oil, drained
  • 1 hard-cooked large egg, chopped
  • 14 cup thinly sliced fresh basil
  • 1 (8 ounce) whole-wheat French baguettes
  • 1garlic clove, halved
  • 1cup thinly sliced plum tomato
  • NUTRITION INFO

    Serving Size: 1 (184) g

    Servings Per Recipe:4

    Calories: 262.2

    Calories from Fat 40 g 15 %

    Total Fat 4.5 g 6 %

    Saturated Fat 1.2 g 6 %

    Cholesterol 62.6 mg 20 %

    Sodium 474.4 mg 19 %

    Total Carbohydrate36.4 g 12 %

    Dietary Fiber 2.4 g 9 %

    Sugars 3.6 g 14 %

    Protein 18.9 g 37 %

    DIRECTIONS

  • 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 an other 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 four 3-inch equal portions.
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