Provençal Pan Bagnat Recipe. All Variations - Levana Cooks

Ingredients

• 2 7-ounce cans tuna in oil
• 2 tablespoons wine vinegar
• 3-4 tablespoons harissa or sriracha
• 1 long ciabatta bread
• 1 beefsteak tomato, sliced thin
• 6-8 leaves romaine, shredded
• very thinly sliced red onion
• 3 hard-boiled eggs, sliced thin
• 1/2 cup pitted ni ç oise olives
• 2/3 cooked diced potato, optional
• 3-4 tablespoons capers