Pan Bagnat

Name: Pan Bagnat
Ingredients: 1 1-pound loaf unsliced French bread, about 14 inches long; 1/4 cup extra-virgin olive oil; 1/3 cup basil leaves, plus sprigs for garnish; 2 6-ounce cans tuna packed in olive oil, undrained; 2 plum tomatoes, diced; 2/3 cup coarsely chopped pitted assorted brine-cured olives; 1/2 cup chopped sweet onion (such as Vidalia or Maui); 2 tablespoons fresh lemon juice

8 ingredients

11 steps

Ingredients

1 1-pound loaf unsliced French bread, about 14 inches long
1/4 cup extra-virgin olive oil
1/3 cup basil leaves, plus sprigs for garnish
2 6-ounce cans tuna packed in olive oil, undrained
2 plum tomatoes, diced
2/3 cup coarsely chopped pitted assorted brine-cured olives
1/2 cup chopped sweet onion (such as Vidalia or Maui)
2 tablespoons fresh lemon juice

Directions

1

Slice bread in half lengthwise.
2

Using hands, remove interior of loaf, leaving 3/4-inch shell.
3

Brush interior of both halves with olive oil and line with basil leaves in single layer.
4

Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend.
5

Season to taste with salt and pepper.
6

Spoon salad evenly into bottom bread shell.
7

Cover with top half and wrap tightly with plastic.
8

Place in shallow baking pan; top with another baking pan and weight with heavy cans.
9

Let stand 20 minutes.
10

Unwrap pan bagnat and cut into 1 1/2-inch slices.
11

Place on platter, garnish with basil sprigs, and serve.