Pan Bagnat

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.