Pann Bagnat

Name: Pann Bagnat
Ingredients: 12 ounces canned chunk light tuna in water, drained; 8 pitted kalamata olives, coarsely chopped; 1/4cup chopped red onion; 2 anchovies, finely chopped; 2 tablespoons Dijon mustard; 1 tablespoon chopped fresh parsley; 2 teaspoon capers; 2 tablespoons red wine vinegar; 1 tablespoon extra-virgin olive oil; 8 slices tomato; 4 lettuce leaves; 1 baguette (about 16 inches), sliced horizontally and

12 ingredients

1 steps

Ingredients

12 ounces canned chunk light tuna in water, drained
8 pitted kalamata olives, coarsely chopped
1/4cup chopped red onion
2 anchovies, finely chopped
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
2 teaspoon capers
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
8 slices tomato
4 lettuce leaves
1 baguette (about 16 inches), sliced horizontally and

Directions

1

Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.