Tuna Pan Bagna

Dinner tonight was amazing. It looked beautiful too. I should have taken pictures, but I forgot. Gosh, I'll just have to make it again so I can post photos.

Anyway, I made Tuna Pan Bagna tonight based on an EatingWell.com recipe. I made changes, as I always do. So, I can't promise that my version will match the calorie and nutrition figures cited on EatingWell.com. But the dish was completely amazing. The recipe below is my version.

Tune Pan Bagna

1 loaf of ciabatta bread
1/4 cup fresh squeezed lemon juice
1 T olive oil
1 T crushed garlic
6 oz can tuna packed in water, well drained
1 large tomato, seeded and diced
1/2 yellow bell pepper, seeded and diced
2 scallions, diced
2 T kalamata olives, finely diced
1 1/2 T capers


Split the ciabatta loaf in half horizontally. Scoop out as much of the inside as possible without breaking through the crust. (Save the insides for homemade bread crumbs. I threw mine in a bag in the freezer.) Place the bread in the a hot oven to toast until toasted. Meanwhile, whisk together the next three items. Stir in the remaining ingredients. Scoop the tuna mixture into the cavity in the ciabatta and put the top back on. Slice diagonally into four equal pieces. Yummy :-)


I served mine with oven roasted sweet potato fries and green salad.