Traditional Pan Bagnat
| Yield: | 2 Servings |
| Categories: | Seafood |
| 2 | 4inch rounds of crusty bread | |
| 1 | Clove garlic | |
| 1/4 | c | Extra virgin olive oil |
| 2 | ts | Red wine vinegar; or more to taste |
| Salt and pepper to taste | ||
| 3 | lg | Ripe tomatoes; cored and sliced |
| 24 | Fresh basil leaves | |
| 8 | Fresh mint leaves | |
| 1 | 6-ounce can tuna packed in oil | |
| 1 | Scallion; minced | |
| 2 | ts | Capers packed in brine; drained |
| 12 | Nicoise olives; pitted | |
| 6 | Anchovy fillets packed in olive oil (optio | |
| 1 | Hardboiled egg; sliced | |
| 5 | Whole basil leaves |
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