Pan bagnat loaf stuffed with salade nicoise
Mary Cadogan shows you how to make a Provençal speciality that’s the most perfect of picnic foods
Tuna & caper panzanella
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 2
Skip to ingredients
- 3 slices ciabattapreferably a day or two old
- 4-5 tomato
- 1⁄2 cucumber
- 8-10 basil leaves
- 200g can tuna
- 2 tsp caperdrained and roughly chopped
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
Nutrition: per serving
- kcal463
- fat31g
- saturates5g
- carbs21g
- sugars6g
- fibre3g
- protein77g
- salt1.35glow
Method
step 1
Dip the bread briefly into cold water, then squeeze well and crumble into a bowl. Halve the tomatoes and squeeze out the seeds, then roughly chop the flesh. Chop the cucumber into small chunks.
step 2
Add the tomato and cucumber to the bread, then tear in the basil leaves. Drain and flake the tuna into chunks, add to the bread with the capers, vinegar, oil and salt and pepper to taste. Mix everything well and serve.
