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Pan Bagna is a Provençal French sandwich, typically made up of tuna,
anchovies, peppers, and tomato stuffed into a hollowed-out French
bread loaf. These same savory ingredients work equally well as a tuna
melt, with provolone or mozzarella cheese.
Fat: 7 g
Cholesterol: 27 mg
Sodium: 1138 mg
Protein: 25 g
Carbohydrate: 32 g
Fiber: 0 g
1 can (2 ounces) anchovies rolled around capers
1 can (6 ounces) tuna packed in water, drained
1 jar (7 ounces) roasted red peppers, drained and sliced
1 garlic clove, minced
1 tablespoon red wine vinegar
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
½ teaspoon black pepper
4 whole-wheat English muffins, split and lightly toasted
1 large tomato, thinly sliced
1 small red onion, thinly sliced
2 ounces (½ cup) shredded reduced-fat mozzarella or provolone
Sprigs of fresh marjoram (optional)
Drain the anchovies, reserving 2 teaspoons of the oil. Coarsely chop
the anchovies and capers and place in a mixing bowl along with the
tuna, roasted peppers, and garlic. Add the reserved oil, vinegar,
marjoram, and pepper. Stir gently to mix.
Let the filling stand 10 minutes at room temperature. Preheat the
broiler. Spoon the filling onto the toasted English muffin halves.
Add the tomato and onion slices, then sprinkle with the cheese.
Broil, about 4 inches from the heat source, until the cheese melts and
the filling becomes warm, 1 to 2 minutes. Garnish with a fresh
marjoram sprig, if desired.