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Tuna Pan Bagna

Method

  • Mix the mayonnaise with the mustard and lemon juice until well combined in a large bowl. Then add the olives, cucumber, spring onion, tomatoes, tuna and seasonings. Mix well.
  • In another bowl, combine a little oil and balsamic.
  • Cut the baguette in half lengthways and remove a fair amount of the interior. Then generously brush with oil and balsamic and fill the cavity with the tuna mixture, before brushing the top's interior with the oil and balsamic and placing on top.
  • Wrap the individual rolls in plastic wrap and place on a baking tray. Then place another tray on top and weigh down with cans for about 20 mins.
  • When ready, cut into pieces to serve.

Ingredients

  • 4 tbsp mayonnaise
  • 1 heaped tspn Dijon mustard
  • a good squeeze of lemon juice
  • 12 pitted black olives, diced
  • ¼ continental (telegraph) cucumber, diced
  • 5-6 spring (green) onions, chopped
  • 6-8 cherry tomatoes, quartered
  • 1-2 cans tuna in olive oil, drained
  • sea salt & freshly ground pepper
  • olive oil
  • balsamic vinegar
  • 1 large baguette (French stick)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm