Tuna Pan Bagnat

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Ingredients

1/3 cup finely chopped red onion

2 tablespoons chopped pitted niçoise olives

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 (6-ounce) can premium tuna, packed in oil, drained

1 hard-cooked large egg, chopped

1/4 cup thinly sliced fresh basil

2 teaspoons extra-virgin olive oil

1 (8-ounce) whole-wheat French bread baguette

1 garlic clove, halved

1 cup thinly sliced plum tomato (about 1)

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