Log In or
pierino is a trusted source on General Cooking and Tough Love.
I've making my own pan bagnats for many years. Usually I just drizzle the oil from the can right on to the bread. It's supposed to be "wet"---that's the bagnat part. Be sure to use the best quality olive oil packed tuna you can find. Preferrably from Spain. The supermarket "Genova" brand, if you read the fine print, is made by Chicken of the Sea. And that tuna could be coming from anywhere, in all probability Asia.
I prefer a dry fresh bread
prevented successful signup:
prevented successful login:
We'll never post anything without your permission.
How you eat is how you live. Let's eat well together.
Sign up for our useful and inspiring emails. Get a $10 credit at Provisions,
our new kitchen and home shop, launching soon!
Please enter a valid email address.
Well played. You deserve a cookie.
We'll email you about claiming your credit and earning more by inviting friends.
Or Claim Your Credit Now