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Correo Electrónico
Ingredientes
- version is made with tuna, its close Italian cousin, “Pan Bagna”, can be filled
- which can be picked up and eaten with your hands. The original Pan Bagna makes it almost
- and use canned tuna. But please find the best can you can. It will make all the
- 2 ripe tomatoes, cored and thinly sliced crosswise
- Kosher salt, to taste
- 1 (5-oz.) can olive oil-packed tuna, drained
- 4 scallions, thinly sliced
- ½ small red bell pepper, stemmed, seeded, and
- thinly sliced into 2" lengths
- ⅓ cup extra-virgin olive oil
- 1 tbsp. Dijon mustard
- 1 (7") round rustic bread loaf, split
- (about 20 oz.)
- 1 small bulb fennel, cored and thinly sliced
- crosswise
- 1 small cucumber, thinly sliced crosswise
- 2 hard-boiled eggs, thinly sliced crosswise
- 8 oil-cured anchovies, drained
- 10 salt-cured black olives, pitted and halved
- Freshly ground black pepper, to taste
- 1. Sprinkle tomato slices liberally with salt and transfer to
View Full Recipe at CHEWING THE FAT
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 250 | |
| Calories from Fat 92 | 37% |
| Total Fat 10.3g | 13% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 372mg | 124% |
| Sodium 399mg | 17% |
| Potassium 1483mg | 42% |
| Total Carbs 26.73g | 7% |
| Dietary Fiber 10.0g | 33% |
| Sugars 7.98g | 5% |
| Protein 16.84g | 27% |
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