Pan Bagnat

Name: Pan Bagnat
Ingredients: 1 baguette; 2 (6 ounce) cans tuna, drained; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper, freshly ground; 2 tablespoons lemon juice, fresh; 3 tablespoons extra virgin olive oil; 1 head green leaf lettuce (or Boston luttuce); 2 plum tomatoes, sliced crosswise; 1/2 small red onion, thinly sliced; 1/3 cup kalamata olive, pitted and roughly chopped; 1/3 cup fresh basil leaf; 3 tablespoons capers, rinsed, drained and roughly chopped (optional)

12 ingredients

8 steps

Ingredients

1 baguette
2 (6 ounce) cans tuna, drained
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons lemon juice, fresh
3 tablespoons extra virgin olive oil
1 head green leaf lettuce (or Boston luttuce)
2 plum tomatoes, sliced crosswise
1/2 small red onion, thinly sliced
1/3 cup kalamata olive, pitted and roughly chopped
1/3 cup fresh basil leaf
3 tablespoons capers, rinsed, drained and roughly chopped (optional)

Directions

1

Halve the baguette lengthwise, then cut it crosswise into 4 portions.
2

Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
3

In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
4

Place a few lettuce leaves on both halves of each baguette portion.
5

top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
6

Drizzle with the remaining oil.
7

Cover with the top half of each baguette portion and press gently but firmly.
8

Enjoy or wrap and tote to your favorite outdoor activity.