Pan Bagnat | Town & Country Markets

Ingredients

• 1 loaf rustic French bread or 1 large baguette
• 2 (6 ounces) cans tuna packed in olive oil, un-drained
• 2 ripe Roma tomatoes, diced (or 1/3 cup sun-dried or roasted tomatoes)
• 2/3 cup pitted, brine-cured green and/or black olives, coarsely chopped
• 1 small red onion, thinly sliced
• 1 1/2 tablespoons red wine vinegar
• 1/2 cup fresh basil leaves, torn by hand
• 2 hard-boiled eggs, sliced
• Salt and freshly ground black pepper