Pan Bagnat

• 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)

1. Halve the baguette lengthwise, then cut it crosswise into 4 portions.
2. Remove some of the light, fluffy bread from the center and reserve for another use (such as bread crumbs).
3. In a medium bowl, combine the tuna, salt, pepper, lemon juice, and 1 Tablespoon of the oil.
4. Place a few lettuce leaves on both halves of each baguette portion.
5. top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using).
6. Drizzle with the remaining oil.
7. Cover with the top half of each baguette portion and press gently but firmly.
8. Enjoy or wrap and tote to your favorite outdoor activity.

baguette, tuna, kosher salt, black pepper, lemon juice, extra virgin olive oil, green leaf, tomatoes, red onion, kalamata olive, fresh basil leaf, capers

Taken from www.food.com/recipe/pan-bagnat-372925 (may not work)