Pan Bagnat

1. 1

   Slice bread in half lengthwise.

2. 2

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

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 medium bowl to blend.

5. 5

   Season to taste with salt and pepper.

6. 6

   Spoon salad evenly into bottom bread shell.

7. 7

   Cover with top half and wrap tightly with plastic.

8. 8

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

9. 9

   Let stand 20 minutes.

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.