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Pan Bagnat Recipe
- 1 crusty French roll
- High-quality extra-virgin olive oil
- 1 (3-ounce) can oil-packed Mediterranean tuna
- 3/4 ounce pitted Nioise olives (about 6 olives)
- 1/2 small red onion, thinly sliced
- 3 to 4 basil leaves
- Sliced red bell pepper
- Red wine vinegar
- Sea salt
Directions:View on Chow
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