Pann Bagnat

• 12 ounces canned chunk light tuna in water, drained
• 8 pitted kalamata olives, coarsely chopped
• 1/4cup chopped red onion
• 2 anchovies, finely chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh parsley
• 2 teaspoon capers
• 2 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 8 slices tomato
• 4 lettuce leaves
• 1 baguette (about 16 inches), sliced horizontally and

1. Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.

water, olives, red onion, anchovies, mustard, parsley, capers, red wine vinegar, extravirgin olive oil, tomato, baguette

Taken from www.epicurious.com/recipes/food/views/pann-bagnat-350284 (may not work)