Mediterranean Tuna Sandwich

1 Reviews
100% would make this recipe again

A seasoned sandwich of tuna, egg, and tomato.

This sandwich, inspired by «Pan Bagnat», used to be a staple food of fishermen in Provence. Its name means «wet bread» in the local dialect and refers to bread that has been soaked in olive oil. It is still a very popular lunch in Nice and Côte d'Azur.

This recipe is incompatible with your food profile

Ingredients

??? panino rolls, ciabatta type ???
??? extra virgin olive oil ???
??? eggs size large, hard boiled ???
??? black olives, pitted ???
??? tomatoes, sliced ???
??? arugula, rinsed and drained ???
??? garlic, minced ???
??? Classic Vinaigrette ???
??? tuna, canned, in water ???
??? green onions/scallions, finely chopped ???
??? fresh basil [optional] ???
??? radishes, thinly sliced ???
??? artichoke hearts ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? plastic wrap ???

Method

  1. Slice each panino roll into 2 halves lengthwise, then baste the cut sides with the oil.
  2. Put the arugula in a bowl. Pour in the Classic Vinaigrette, then add the garlic and green onion. Season with salt and pepper to taste, then mix well. Portion out the mixture onto half of the roll slices. Distribute the tomatoes, hard boiled eggs, olives, artichoke hearts, tuna, and radishes on top of the arugula. Garnish with the basil leaves (optional). Cover each roll slice with the remaining slices.
  3. Wrap each sandwich individually with plastic wrap then chill in the refrigerator under a weight, for a minimum of 4, and a maximum of 12 hours.
  4. Enjoy.

Nutrition Facts Table

per 1 serving (360 g)

Amount

% Daily Value

Calories

600

Fat

24 g

37 %

Saturated 3.8 g
+ Trans 0 g

19 %

Cholesterol

130 mg

Sodium

1050 mg

44 %

Carbohydrate

65 g

22 %

Fibre

7 g

26 %

Sugars

4 g

Net Carbs

58 g

Protein

33 g

Vitamin A

27 %

Vitamin C

17 %

Calcium

16 %

Iron

46 %
More info

Claims

This recipe is :
Excellent source of  :
Fibre, Folacin, Iron, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Vitamin K
Good source of  :
Calcium, Magnesium, Vitamin B6, Vitamin D, Zinc
Source of  :
Copper, Pantothenic Acid, Vitamin C
Low  :
Saturated Fat
Free  :
Added Sugar, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 3 ½
Vegetables 1 ½
Meat and Alternatives 2 ½
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.