This vegan tuna pan bagnat is packed with delicious flavours for a hearty lunch option.
This vegan tuna pan bagnat is packed with delicious flavours for a hearty lunch option.
Pan Bagnat is a sandwich from Nice in the South of France, typically made with tuna, raw vegetables, eggs and olive oil. Pan Bagnat means “soaked bread” which does not sound too appetising. Don’t be put off though as it is really nice and certainly adds to the experience of visiting this gorgeous city, strolling through the old town.
I took quite a lot of liberty (adding some of my favourite vegetables) with this vegan version and I hope the purists will forgive me.
The vegan tuna filling was adapted from Green Kitchen At Home ‘s Penne Pomodoro with Vegan “Tuna” recipe. It is a tasty sustainable alternative to fish. Enjoy!
For a different twist, try my vegan chickpea tuna salad. Budget-friendly and using a combination of pantry staples and fresh ingredients, this recipe is perfect for meal prep.
I hope you enjoy this vegan tuna pan bagnat recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Vegan Tuna Pan Bagnat
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE VEGAN “TUNA” FILLING:
- 150 g sunflower seeds
- 1 nori sheet
- 3 Tbsp of capers + brine
- 1 tsp cider vinegar
- 1 Tbsp lemon juice
- 1 tsp finely chopped parsley
- 1 tsp finely chopped dill
FOR THE PAN BAGNATS:
- 2 ciabatta rolls or your favourite bread
- 1 tomato – sliced
- few slices of cucumber
- few slices of red onion
- few slices of yellow pepper
- 2 radishes – sliced
- few salad leaves
- small handful kalamata olives
- few basil leaves
DRESSING:
- 2 Tbsp olive oil
- 1 tsp cider vinegar
- 2 Tbsp lemon juice
- 1 crushed garlic clove
Instructions
TO MAKE THE VEGAN "TUNA" FILLING:
- Place sunflower in a bowl of water and soak for 4hrs to overnight.
- Once soaked, drain sunflower seeds. Place in a blender with shredded nori sheet, capers, lemon juice and vinegar. Whizz to a slightly chunky paste.
- Transfer to a bowl. Mix in finely chopped dill and parsley. Set aside.
TO MAKE THE DRESSING:
- Mix together all the dressing ingredients in a small bowl.
TO MAKE THE PAN BAGNATS:
- Cut bread rolls in halves. Generously brush each inside with dressing.
- Build pan bagnats by layering off salad leaves, tomato, red onion, cucumber, radishes, pepper, "tuna" filling, olives and basil.
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/vegan-tuna-pan-bagnat/
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