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Photo of Pan bagna with grilled vegetables, tuna and basil by WW

Pan bagna with grilled vegetables, tuna and basil

8
Points®
Total Time
1 hr 30 min
Prep
20 min
Cook
10 min
Serves
6
Difficulty
Moderate
You’ll go mad for Mediterranean flavours after biting into these mouth-watering baguettes. Tie with string for pleasing presentation

Ingredients

Tuna, canned in springwater, drained

144 g, (buy 180g can)

Baguette

1 whole, (sourdough), (buy 450g baguette), halved

Olive oil

1 tbs

Garlic

1 clove(s), peeled, halved

Eggplant

1 medium, cut widthways into 1cm-thick slices

Zucchini

2 medium, cut lengthways into 1cm-thick slices

Oil spray

1 x 3 second spray(s)

Reduced-fat hummus

¼ cup(s), (60g)

Fresh basil

1 cup(s)

Reduced fat feta cheese

120 g, crumbled

Red capsicum

200 g, roasted, thinly sliced

Instructions

  1. Remove soft bread from inside baguette halves, leaving a 2cm-thick shell. Discard soft bread (see tip). Brush inside of baguette with oil and rub with cut side of garlic. Set aside.
  2. Heat a chargrill or barbecue over high heat. Lightly spray eggplant and zucchini with oil. Cook, in batches, for 2–3 minutes each side or until lightly charred and tender. Cool.
  3. Spread bottom half of baguette with hummus. Top with basil leaves, chargrilled zucchini, feta, roasted capsicum, tuna and chargrilled eggplant. Place top half of baguette on top and wrap f irmly in 2 layers of plastic wrap. Refrigerate for at least 1 hour or until f irm. Cut pan bagna into 6 thick slices to serve.

Notes

You can use two 40g cans of sardines (drained) or one 125g can of mackerel (drained) instead of tuna.

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