Pan Bagnat

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I used 3 different types of canned tuna, one albacore in water, one albacore not salted, and one albacore in olive oil - using the olive oil from the can for the mix. Unfortunately I didn't buy pitted Kalamata olives by mistake so I couldn't put them in the tuna salad. Mixing everything is fine but I also recommend putting a few slices of the red onion and a sprinkling of capers on top after putting the tuna salad on the baguette. Also, toasting the baguette with garlic olive oil makes a difference!
Thida Soe   •  12 Apr   •  Report
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Ingredients

12 oz canned chunk light tuna in water, drained

8 pitted kalamata olives, coarsely chopped

1/4 cup chopped red onion

2 anchovies, finely chopped

2 tablespoons Dijon mustard

1 tablespoon chopped fresh parsley

2 teaspoons capers

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

8 slices tomato

4 lettuce leaves

1 baguette (about 16 inches), sliced horizontally and cut into 4 lengths

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