Pan Bagnat

Name: Pan Bagnat
Yield: Makes 4 Servings
Ingredients: 1 1-pound loaf unsliced French bread, about 14 inches long; 1/4 cup extra-virgin olive oil; 1/3 cup basil leaves, plus sprigs for garnish; 2 6-ounce cans tuna packed in olive oil, undrained; 2 plum tomatoes, diced; 2/3 cup coarsely chopped pitted assorted brine-cured olives; 1/2 cup chopped sweet onion (such as Vidalia or Maui); 2 tablespoons fresh lemon juice

By Brooke Dojny and Melanie Barnard

July 31, 2004

Recipe notes