Pan-Bagnat Provencal

• 14 cup thinly sliced onion
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 14 teaspoon salt
• black pepper
• 1 (6 ounce) can tuna in olive oil
• fresh lemon juice
• 1 crusty baguette
• lettuce leaf
• 8 slices tomatoes
• 6 -8 slices hard-boiled eggs
• 14 cup capers
• 4 anchovy fillets, drained
• black olives, sliced
• 2 green onions, chopped

1. Combine onions with 2 tablespoons extra-virgin olive oil,1 tablespoon red-wine vinegar, 1/4 teaspoon salt, and several grinds of black pepper in a bowl.
2. Slowly mix everything together.
3. Work in undrained can of tuna in olive oil, Season with fresh lemon juice, red-wine vinegar, and salt, then add pepper to taste.
4. Cut baguette in half lengthwise and again crosswise to have 4 pieces.
5. Spread each bottom half with lettuce leaves.
6. Use a couple of varietieswhatever looks goodfor the difference in texture.
7. On top of each lettuce layer, arrange 4 tomato slices.Then add about half the tuna mixture and 3 to 4 slices of hard-boiled egg.
8. Crisscross each sandwich with 2 drained anchovy fillets.
9. Top with Nicoise olives, capers and chopped green onion.
10. Then drizzle generously with more olive oil and top with the remaining baguette half pressing gently but firmly,.
11. Wrap filled baguette in plastic wrap, and let stand at least for 20 minutes.
12. The longer it sit, the more the flavours will soak into the bread.
13. Tip:.
14. 2 kaiser rolls also works fine.
15. Tapenade can replace the black olives.

onion, extra virgin olive oil, red wine vinegar, salt, black pepper, tuna, lemon juice, crusty, tomatoes, eggs, capers, anchovy, black olives, green onions

Taken from www.food.com/recipe/pan-bagnat-provencal-417098 (may not work)