Pan Bagnat

• 2 large ciabatta rolls
• 2 tablespoons extra virgin olive oil
• 2 teaspoons lemon juice
• 1 (6 ounce) canall solid white tuna
• 1 large hard-boiled egg
• 1 red onion, diced
• 2 medium tomatoes, sliced
• 8 pitted black olives

1. slice tops off rolls.
2. scoop out bread inside leaving a wall of crust.
3. whisk together the olive oil and lemon juice.
4. and season with salt and pepper.
5. drizzle the dressing over tuna and toss gently.
6. put half the tuna in the base of rolls and pack down.
7. add a layer of egg and press down
8. add a layer of onion and tomatoes and olives.
9. add remaining tuna.
10. replace lids of rolls.

ciabatta rolls, extra virgin olive oil, lemon juice, egg, red onion, tomatoes, black olives

Taken from www.food.com/recipe/pan-bagnat-424453 (may not work)