Pann Bagnat

Ingredients

• 2  anchovy finely chopped
• 1  crusty baguette sliced
• 2 teaspoon capers 
• 2 tablespoons dijon mustard 
• 1 tablespoon parsley fresh chopped
• 8  kalamata olives pitted coarsely chopped
• 4  romaine leaves 
• 1 tablespoon olive oil extra virgin extra-virgin
• 0.3 cup onion red chopped
• 2 tablespoons red wine vinegar 
• 8 slices tomatoes 
• 12 ounces water-packed tuna light canned chunk drained

Equipment

• bowl

Directions

1. Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.
2. Self