Pan Bagnat

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 loaf french bread, unsliced, about 14 inches long
• 1/4 cup extra virgin olive oil
• 1/3 cup basil leaves
• 2 (6 ounce) cans tuna in olive oil, undrained
• 2 plum tomatoes, diced
• 2/3 cup oil-cured olives, coarsely chopped
• 1/2 cup vidalia onion, chopped
• 2 tablespoons fresh lemon juice

Recipe

• 1 slice bread in half lengthwise. scoop out the inside, leaving a 3/4 inch shell of bread and crust.
• 2 brush interior of both halves with olive oil and line with basil leaves in single layer.
• 3 combine undrained tuna, tomatoes, olives, onion, and lemon juice in bowl to blend. season to taste with salt and pepper.
• 4 spoon salad into bottom bread shell.
• 5 cover with top half; wrap in plastic.
• 6 place between two plates and add weights to the top (e.g. cans). let stand 20 minutes.
• 7 unwrap, slice, and serve.