Pan Bagnat (French Tuna Sandwich)
INGREDIENTS
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1/2 small red onion, thinly sliced
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2 hardboiled eggs, sliced
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2 anchovy fillets, finely chopped
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2 (5-ounce) cans oil-packed tuna fish
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1/4 cup pitted Nicoise or Kalamata olives
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1 to 2 tablespoon red wine vinegar
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2 10-inch baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
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1 garlic clove, peeled
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1/4 cup olive oil
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 tomatoes, sliced
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12 large basil leaves
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