Pan Bagna Sandwiches

• 1 (6 ounce) can tuna (flaked white tuna - 170 gram can)
• 2 tablespoons red onions (or green onions)
• 2 tablespoons celery
• 2 tablespoons roasted red peppers (or fresh red pepper)
• 2 tablespoons parsley
• 2 tablespoons black olives, pitted
• 2 teaspoons capers, drained
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil, plus more to brush on the bread
• 12 teaspoon salt
• pepper, to taste
• 1 baguette (or 4 crusty rolls)

1. Finely chop onions, celery, parsley, red pepper, parsley, black olives and capers.
2. Place in a bowl.
3. Drain tuna and add to chopped vegetables.
4. Add mayonnaise, lemon juice, olive oil, salt and pepper.
5. Mix well.
6. Split baguette lengthwise.
7. Hollow out soft bread.
8. Brush with additional olive oil.
9. Spread tuna mixture evenly over the bottom half of the bread.
10. Cover with top portion of bread and cut baguette into two pieces.
11. Press down firmly on each piece, then wrap tightly in plastic wrap.
12. Refrigerate 4 hours to overnight.
13. A weight can be placed on the sandwiches.
14. Cut each baguette piece in half to make 4 sandwiches.
15. They can also be cut in smaller slices for appetizers.

tuna, red onions, celery, red peppers, parsley, black olives, capers, mayonnaise, lemon juice, olive oil, salt, pepper, baguette

Taken from www.food.com/recipe/pan-bagna-sandwiches-409511 (may not work)