Pan Bagnat is a popular French recipe. Learn how to make/prepare Pan Bagnat by following this comfortable recipe.
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• 1 Loaf french bread, unsliced, about 14 inches long
• 2 Cans tuna in olive oil, undrained
• 2 Plum tomatoes, diced
• 1/4 Cup extra-virgin olive oil
• 1/3 Cup basil leaves
• 1/2 Cup vidalia onions, chopped up
• 2 tbsp Fresh citrus limon juice
• 2/3 Cup oil-cured olives, coarsely chopped up
• Salt and pepper to taste
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| • | Cut bread in one-half lengthways and scoop aside the inside, leaving a 3/4 inch shell of bread and crust.
| | • | Brush internal of the bread with olive oil and line with basil leaves in the individual layer.
| | • | Place undrained tuna, tomatoes, olives, onion, and citrus limon juice in a normal bowl to blend.
| | • | Add table salt and pepper to it.
| | • | Now tablespoon the salad into the bottom bread shell.
| | • | Cover with top one-half and enclose in the plastic.
| | • | Put between 2 plates, add weights to the top, e.g. cans and allow stand for about 20 minutes.
| | • | Unwrap, slice, and serve up Pahn Bahn-YAH.
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