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