Pann BagnatAnn Straton
Conlan's French twist on tuna gives you nearly 1 g of heart-healthy omega-3 fatty acids along with the tart and tangy taste of olives, anchovies and capers.
Recipe information
Yield
Makes 4 servings
Ingredients
12 ounces canned chunk light tuna in water, drained
8 pitted kalamata olives, coarsely chopped
1/4cup chopped red onion
2 anchovies, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
2 teaspoon capers
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
8 slices tomato
4 lettuce leaves
1 baguette (about 16 inches), sliced horizontally and
Preparation
Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.
Nutrition Per Serving
Per serving: 326 calories
8.2 g fat
1.2 g saturated fat
31 g carbohydrates
1.5 g fiber
27.3 g protein
#### Nutritional analysis provided by Self
