Pann Bagnat Recipe
- 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
- 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.
