Pan Bagnat

Ingredients

• 1 baguette

• 2 (6 ounce) cans tuna, drained
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 2 tablespoons lemon juice, fresh
• 3 tablespoons extra-virgin olive oil
• 1 head green leaf lettuce (or Boston luttuce)
• 2 plum tomatoes, sliced crosswise
• 1/2 small red onion, thinly sliced
• 1/3 cup kalamata olive, pitted and roughly chopped
• 1/3 cup fresh basil leaf
• 3 tablespoons capers, rinsed, drained and roughly chopped (optional)

Directions

1. 1

   Halve the baguette lengthwise, then cut it crosswise into 4 portions.

2. 2

   Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).

3. 3

   In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.

4. 4

   Place a few lettuce leaves on both halves of each baguette portion.

5. 5

   top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).

6. 6

   Drizzle with the remaining oil.

7. 7

   Cover with the top half of each baguette portion and press gently but firmly.

8. 8

   Enjoy or wrap and tote to your favorite outdoor activity.