Pan Bagna

Italian bread topped with balsamic oil dressing, tuna, arugula, capers, and rataouille.

Ingredients -

One 8" round Loaf Italian Bread
2 (6 ounces each) cans Solid Light Tuna, packed in Olive Oil
2 tablespoons Balsamic Vinegar
2 cups Arugula
1 tablespoon Nonpareil Capers
3 cups Ratatouille (vegetables cooked in a tomato sauce)

Preparation:

1. Cut Italian bread loaf in half horizontally.

2. Scoop insides of bread loaf out, 1" thick shell.

3. Drain tuna, reserving ¼ cup oil in small bowl.

4. Whisk balsamic vinegar into olive oil.

5. Brush dressing over inside of bread loaf.

6. Arrange arugula on dressing. Spoon in tuna.

7. Stir capers into ratatouille. Spoon over tuna.

8. Cover with bread top, wrap in plastic and refrigerate up to 24 hours.

9. Cut into wedges.

10. Serve chilled.

Sandwich Making Tip

Solid Light Tuna

You can substitute for your favorite brand and variety of tuna, including albacore. If you have canned tuna packed in water on hand, just add a few teaspoons of olive oil to the drained tuna.

Sandwich Making Tip

Making Yeast Breads

If your yeast bread calls for 3 cups of flour, the loaf should fit into an 8-½” x 4-½” medium loaf pan.