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Pan Basquaise

"A great tuna sandwich. Serve the sandwiches warm or at room temp."
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Ingredients

20 m servings 638 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
  3. Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.

Nutrition Facts


Per Serving: 638 calories; 23.6 g fat; 76.1 g carbohydrates; 29.7 g protein; 221 mg cholesterol; 947 mg sodium. Full nutrition

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Reviews

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I did not have fresh parsley, so about 1 1/2 tablespoons of dried worked fine. The eggs were sort of out of place, next time I will not include thme. It had a wonderful flavor and I will make th...

This is an absolutely delicious dish! Easy to make, filling and delicious. I used pre-packed red peppers and just cooked them alittle longer in the beggining.

Great recipe! I wanted to try something different with the tuna I had left over. This was just the right thing for a pleasant summer sandwich.

What a unique tuna sandwich! I used dried parsley, but otherwise no changes. I'm not sure if I like the eggs placed on top and if I make this again I will probably incorporate them into the tu...