Pan bagna with grilled vegetables, tuna and basil
Tuna, canned in springwater, drained
144 g, (buy 180g can)
1 whole, (sourdough), (buy 450g baguette), halved
1 clove(s), peeled, halved
1 medium, cut widthways into 1cm-thick slices
2 medium, cut lengthways into 1cm-thick slices
1 x 3 second spray(s)
¼ cup(s), (60g)
Reduced fat feta cheese
120 g, crumbled
200 g, roasted, thinly sliced
- 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.
- 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.
- Spread bottom half of baguette with hommus. 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.