Pan Bagnat recipes

Name: Pan Bagnat recipes
Ingredients: 1 loaf crusty French bread, ideally about 12 inches by 4 inches; 1/4 cup olive oil; 4 garlic cloves, minced or pressed; 2 five-ounce cans olive oil-packed tuna fish, drained; 1 red onion, very thinly sliced; 1 ounce anchovy fillets, drained and chopped; 2 tablespoons brine-cured capers, drained; One small jar (7.25 oz) roasted red peppers, drained; 3/4 cup mixed olives, pitted and chopped; 2 tomatoes, thinly sliced (optional); 2 hard boiled eggs, chopped (optional)