Pasta Pan Bagnant with Tuna and Olives

Pan bagnat is a type of tuna sandwich from the south of France. It’s fresh and light and packed with superfoods like anchovies and garlic – flavours that marry perfectly with whole wheat pasta. Bulking up the dish with fresh arugula means that you can use less pasta and create a dish that’s part salad, part main course and entirely delicious.

Pasta Pan Bagnant with Tuna and Olives
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Pasta Pan Bagnant with Tuna and Olives
Print Recipe
Servings Prep Time Cook Time
4 10minutes 25minutes
Servings Prep Time
4 10minutes
Cook Time
25minutes
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Instructions
  1. Cook pasta in a large pot of boiling salted water just until tender, about 9 minutes. Drain and rinse briefly with cold water. 
  2. In a small blender, combine vinegar with anchovy, garlic and Dijon mustard. Purée until smooth. Add oil and purée just to combine.
  3. In a large bowl, combine three-quarters of this dressing with drained pasta, cherry tomatoes, olives and parsley.
  4. Divide arugula among 4 shallow bowls. Top with pasta mixture; then top each with tuna. Drizzle with remaining dressing. Sprinkle with feta. 
Recipe Notes

Per Serving: 551 calories, 40 g protein, 16 g fat (4 g saturated fat), 60 g carbs, 9 g fibre, 54 mg cholesterol, 458 mg sodium