I think that's quite enough about the French and poshness. Lets move onto the important business of
I love bread, but bread doesn't like me. Bread = carbs and that ='s calories.
I'd been wanting to try this recipe for ages, but the bread issue always made me close the recipe book.
Until I actually read it all the way through and realised you scoop most of the bread out!
That's right all the
In its place?
A mix of tuna, grilled peppers, sundried tomatoes and natural yoghurt.
That's my version. Really you can squeeze anything you like into it.
Tuna Pan Bagna
Calories - 297 per serving
Serves - 2
2 crusty bread rolls (just use your favourite)
2 tbsp natural yoghurt
1 clove garlic, crushed
Salt and pepper
1 tsp dried mixed herbs
6 small peppers or 2 big ones (you can of course use jarred roasted peppers, just dab off most of the oil)
6 cherry tomatoes (or) 3 sundried tomatoes
Tin of tuna
Halve the tomatoes and quarter the peppers. Place them on a baking tray. Spray with cooking spray and season. Cook on gas mark 6 for 30 mins, until roasted. Leave to cool.
Mix the natural yoghurt, garlic and dried mixed herbs.
Scoop out the bread from the inside of the roll until you have a hollow shell. Save the inside for making fresh breadcrumbs on another day.
Layer a quarter of the peppers and tomatoes in the roll and spoon on some of the yoghurt mixture. Add half a tin of tuna, and another spoon of the yoghurt mixture. Finish with the rest of the peppers and tomatoes and a spoonful of the yoghurt mixture.
If it looks like everything won't fit just squash it down.
Put the top of the roll on and wrap very tightly in cling film. This ensures that when you unwrap it the sandwich doesn't fall apart.
The best thing about this recipe?
It tastes better the longer you leave it. Make it in the evening, leave overnight in the fridge and take it to work the next day. So yummy!
Let you culinary imagination run wild and give this a go.
It really is so simple and quick.