Pan Bagne – Corsican Tuna Sandwich

• 8 inches French rolls or 1/2 French baguette
• 1 1/2 teaspoons olive oil
• 0.5 (3 1/4 ounce) can water pack tuna
• 1/2 cup chopped leaf lettuce
• 1 hard-boiled egg, sliced
• 1 small tomatoes, cored, halved vertically, then sliced
• 6 slices cucumbers
• 1 slice red onion
• 4 salt-cured olives, pitted
• salt and pepper

1. Cut bread in half lengthwise, scoop out insides, leaving 1-inch shell. Drizzle bread with olive oil. Spread lettuce evenly over bottom half.
2. Arrange tuna over lettuce, top with alternating slices of egg and tomato.
3. Separate the slice of onion into rings and arrange them on top.
4. Sprinkle with olives, salt and pepper.
5. Cover with top bread slice, wrap tightly and chill for several hours or overnight.

rolls, olive oil, water pack tuna, chopped leaf lettuce, egg, tomatoes, cucumbers, red onion, salt, salt

Taken from www.food.com/recipe/pan-bagne-corsican-tuna-sandwich-270415 (may not work)