Recipe information
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
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Preparation
Step 1
Slice bread in half lengthwise. Using hands, remove interior of loaf, leaving 3/4-inch shell. Brush interior of both halves with olive oil and line with basil leaves in single layer.
Step 2
Combine undrained tuna, tomatoes, olives, onion, and lemon juice in medium bowl to blend. Season to taste with salt and pepper.
Step 3
Spoon salad evenly into bottom bread shell. Cover with top half and wrap tightly with plastic. Place in shallow baking pan; top with another baking pan and weight with heavy cans. Let stand 20 minutes.
Step 4
Unwrap pan bagnat and cut into 1 1/2-inch slices. Place on platter, garnish with basil sprigs, and serve.