Food & Cooking Recipes Ingredients Seafood Recipes Pan Bagna By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 8 Ingredients 1 loaf Italian or country bread with crust that is not too heavy 1 large clove garlic, halved ¼ cup extra-virgin olive oil 1 ½ 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 Directions 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. Cover the bottom half of the bread with onion and tomato slices. Top with anchovies and pepper strips. Evenly distribute tuna and basil. 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. Print