Pan Bagnat
Ingredients
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 baguette, approximately 16 to 18 inches long
- 12 ounces canned tuna packed in oil or water, drained and crumbled
- 1 small green pepper, sliced into rings
- 1 small red onion, sliced into rings
- 2 hard-boiled eggs, sliced
- 1 cup chopped kalamata olives
- 1 tomato, thinly sliced
Instructions
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