Pan Bagnat

Directions

1. 1
   Slice bread in half lengthwise.
2. 2
   Scoop out the inside, leaving a 3/4 inch shell of bread and crust.
3. 3
   Brush interior of both halves with olive oil and line with basil leaves in single layer.
4. 4
   Combine undrained tuna, tomatoes, olives, onion, and lemon juice in bowl to blend.
5. 5
   Season to taste with salt and pepper.
6. 6
   Spoon salad into bottom bread shell.
7. 7
   Cover with top half; wrap in plastic.
8. 8
   Place between two plates and add weights to the top (e.g.
9. 9
   cans).
10. 10
    Let stand 20 minutes.
11. 11
    Unwrap, slice, and serve.