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Pan Bagna

  • servings: 8




  • 1 loaf Italian or country bread with crust that is not too heavy
  • 1 large clove garlic, halved
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons white-wine vinegar
  • 1 small red onion, very thinly sliced
  • 1 large ripe tomato, thinly sliced
  • 8 anchovy fillets, drained
  • 1 small roasted red bell pepper, cut into strips
  • Oil Poached Tuna
  • 12 basil leaves
  • 12 oil-cured black olives, pitted and minced


  1. Step 1

    Halve bread horizontally. Pull out the soft interior, to within 1-inch of the crust; discard interior or reserve for another use. Rub the inside of bread all over with garlic, then drizzle with oil and vinegar.

  2. Step 2

    Cover the bottom half of the bread with onion and tomato slices. Top with anchovies and pepper strips. Evenly distribute tuna and basil.

  3. Step 3

    Spread the top half of bread with minced olives, and place it olive-side down over filled bottom half. Wrap in plastic wrap. Place on a large plate, and top with a second plate. Weight with several heavy cans. Refrigerate for 2 to 3 hours. Just before serving, cut into 6 to 8 wedges or slices.