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Pann Bagnat

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, B6, B9, C, P
MineralsSilicon, Sulfur, Chlorine, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 ounces canned chunk light tuna in water, drained

  2. 8 pitted kalamata olives, coarsely chopped

  3. 1/4cup chopped red onion

  4. 2 anchovies, finely chopped

  5. 2 tablespoons Dijon mustard

  6. 1 tablespoon chopped fresh parsley

  7. 2 teaspoon capers

  8. 2 tablespoons red wine vinegar

  9. 1 tablespoon extra-virgin olive oil

  10. 8 slices tomato

  11. 4 lettuce leaves

  12. 1 baguette (about 16 inches), sliced horizontally and

Instructions Jump to Ingredients ↑

  1. Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.

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