Pasta Pan Bagnat with Tuna and Olives
This pasta is fresh and light and packed with superfoods like anchovies and garlic – flavours that marry perfectly with whole wheat pasta.
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.
|Servings||Prep Time||Cook Time|
- 1 pkg short whole wheat pasta 325 g
- 2 tbsp red wine vinegar 25 mL
- 1 anchovy fillet
- 1 small garlic clove peeled
- 1/2 tsp Dijon mustard
- 2 tbsp extra virgin olive oil
- 1 pkg cherry tomatoes halved
- 1/2 cup sun-dried black olives
- 1/2 cup chopped fresh parsley
- 4 cups packed baby arugula 100 g
- 2 cans light tuna packed in water drained
- 1/2 cup crumbled feta
- Cook pasta in a large pot of boiling salted water just until tender, about 9 minutes. Drain and rinse briefly with cold water.
- In a small blender, combine vinegar with anchovy, garlic and Dijon mustard. Purée until smooth. Add oil and purée just to combine.
- In a large bowl, combine three-quarters of this dressing with drained pasta, cherry tomatoes, olives and parsley.
- Divide arugula among 4 shallow bowls. Top with pasta mixture; then top each with tuna. Drizzle with remaining dressing. Sprinkle with feta.
Nutrients 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.