Pan Bagnat Recipe

• 1 Loaf french bread, unsliced, about 14 inches long
• 2 Cans tuna in olive oil, undrained
• 2 Plum tomatoes, diced
• 1/4 Cup extra-virgin olive oil
• 1/3 Cup basil leaves
• 1/2 Cup vidalia onions, chopped
• 2 tbsp Fresh lemon juice
• 2/3 Cup oil-cured olives, coarsely chopped
• Salt and pepper to taste

• Cut bread in half lengthways and scoop out the inside, leaving a 3/4 inch shell of bread and crust.
• Brush interior of the bread with olive oil and line with basil leaves in the single layer.
• Place undrained tuna, tomatoes, olives, onion, and lemon juice in a bowl to blend.
• Add salt and pepper to it.
• Now spoon the salad into the bottom bread shell.
• Cover with top half and wrap in the plastic.
• Put between two plates, add weights to the top, e.g. cans and let stand for about 20 minutes.
• Unwrap, slice, and serve Pahn Bahn-YAH.