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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 - 9
PersonalPoints™ per serving
Total Time
1 hr 30 min
20 min
10 min
You’ll go mad for Mediterranean flavours after biting into these mouth-watering baguettes. Tie with string for pleasing presentation


Canned tuna in springwater, drained

144 g, (buy 180g can)


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

Olive oil

1 tbs


1 clove(s), peeled, halved


1 medium, cut widthways into 1cm-thick slices


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


  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.


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