Pan Basquaise

• 4 tablespoons olive oil, divided
• 4 large red bell peppers - roasted, peeled and sliced
• 1 (5 ounce) can tuna, drained
• salt and freshly ground black pepper to taste
• 2 tablespoons white wine vinegar
• 4 tablespoons chopped fresh parsley, divided
• 3 cloves garlic, minced
• 2 (8 ounce) loaves French baguette
• 4 hard-cooked eggs, sliced
• 8 kalamata olives, pitted and halved

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
3. Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.

olive oil, red bell peppers, tuna, salt, white wine vinegar, fresh parsley, garlic, loaves, eggs, olives

Taken from www.allrecipes.com/recipe/44391/pan-basquaise/ (may not work)