Photo of Tuna Pan Bagna by WW

Tuna Pan Bagna

8 - 9
PersonalPoints™ per serving
Total Time
10 min
10 min
0 min
This is a popular dish in Marseilles. After preparing, its chilled for a few hours then sliced so is perfect for picnics or a packed lunch at work.


White French Stick

100 g, length of crusty baguette


1 large

Vinegar, All Types

2 teaspoons, balsamic

Peppers, All Types

1 medium

Tuna in brine, drained

50 g

Olives, in Brine

3 individual, stoned, black or 10g capers

Dried Basil

2 leaf/leaves, large, fresh


1 pinch, and black pepper, freshly ground


  1. Slit the bread in half lengthways and open out. Slice the tomato thinly and lay half on one piece of bread. Drizzle with the vinegar.
  2. Slice or chop the pepper and flake the tuna. Place both on top of the tomato and grind over some pepper.
  3. If using olives, slice these and lay on top (or use capers) along with the basil leaves, torn in shreds then finish with the remaining tomatoes and season to taste.
  4. Press the other bread half on top and wrap tightly in cling film so it is lightly squashed. Chill for at least 4 hours.
  5. To serve, unwrap and slice.