Pan Bagnat

• 1 loaf French bread, unsliced, about 14 inches long
• 14 cup extra virgin olive oil
• 13 cup basil leaves
• 2 (6 ounce) cans tuna in olive oil, undrained
• 2 plum tomatoes, diced
• 23 cup oil-cured olives, coarsely chopped
• 12 cup vidalia onion, chopped
• 2 tablespoons fresh lemon juice

1. Slice bread in half lengthwise.
2. Scoop out the inside, leaving a 3/4 inch shell of bread and crust.
3. Brush interior of both halves with olive oil and line with basil leaves in single layer.
4. Combine undrained tuna, tomatoes, olives, onion, and lemon juice in bowl to blend.
5. Season to taste with salt and pepper.
6. Spoon salad into bottom bread shell.
7. Cover with top half; wrap in plastic.
8. Place between two plates and add weights to the top (e.g.
9. cans).
10. Let stand 20 minutes.
11. Unwrap, slice, and serve.

bread, extra virgin olive oil, basil, olive oil, tomatoes, oilcured olives, vidalia onion, lemon juice

Taken from www.food.com/recipe/pan-bagnat-263182 (may not work)