Recipe: Pan Bagnat (tuna sandwiches with olive oil and lemon, Kalamata olives, and capers)

PAN BAGNAT

1 baguette
2 cans (6-oz. each) tuna, drained
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 tbsp. fresh lemon juice
3 tbsp. extra-virgin olive oil, divided use
1 head green leaf or Boston lettuce
2 plum tomatoes
1/2 small red onion, thinly sliced
1/3 cup Kalamata olives, pitted and roughly chopped*
1/3 cup fresh basil leaves
3 tbsp. capers, roughly chopped (optional)

Halve the baguette lengthwise, then cut it crosswise into 4 portions. Remove some of the light, fluffy bread from the center and discard or reserve for another use (such as bread crumbs).

In a medium bowl, combine the tuna, salt, pepper, lemon juice and 1 tablespoon of olive oil.

Place a few lettuce leaves on both halves of each baguette portion. Top the bottom halves with the tuna mixture, tomatoes, onion, olives, basil and capers (if using). Drizzle with the remaining oil. Sandwich with the top half of each baguette portion and press gently but firmly.

*If your supermarket has a boutique olive bar, you may want to buy your olives there. Otherwise, pit the olives by placing them on a cutting board and pressing on them with the flat side of a chef's knife.

Makes 4 servings
Source: Real Simple Meals Made Easy by the Editors of Real Simple Magazine