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Pan Bagna (The Tuna Sandwich of the South of France)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.4786
Energy (kCal)534.2799
Carbohydrates (g)9.6816
Total fats (g)17.1218
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces. | 2. Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour. | 3. To serve, slice the sandwich on an angle into small or large individual sandwiches. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baguette 1 - - - -
    extra virgin olive oil 1/4 cup - - - -
    tuna 12 ounces olive-oil-packed 489.6 0.0 79.322 16.66
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    tomato 1 sliced 40.2099 8.6898 1.9658 0.4468
    cucumber 1 sliced - - - -
    anchovy fillet 4 - - - -
    oil black olive 1/4 cup oil-cured pitted - - - -
    basil leaf 20 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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