History has it a version of Pan Bagnat was made in as early as the sixteenth century for hungry fishermen by their wives. They scooped out the centre of day-old bread packed it full of whatever was at hand and wrapped them in cloth. As a peasant dish the recipe was not likely to have contained tuna which would have been a much later addition. The whole thing is made in advance to allow all the flavours to soak into the bread.
Tuna
Great tasting Tuna Pasta
What I can cook from the cupboard that’s tasty and filling and really easy for a mid-week meal. What’s more what is great as a Meal Mates recipe to share.