Vegan Tuna Pan Bagnat
This vegan tuna pan bagnat is packed with delicious flavours for a hearty lunch option.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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
Serving: 300gCalories: 584kcalCarbohydrates: 20gProtein: 17gFat: 53gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 24gSodium: 348mgPotassium: 666mgFiber: 8gSugar: 4gVitamin A: 633IUVitamin C: 19mgCalcium: 72mgIron: 4mg