pan basquaise

Ingredients

• Servings: 4
• 4 tablespoons olive oil, divided
• 4 large red bell peppers - roasted, peeled and sliced
• 1 (6 ounce) can tuna packed in olive oil
• salt and freshly ground black pepper to taste
• 2 tablespoons white vinegar
• 4 tablespoons chopped fresh parsley, divided
• 3 cloves garlic, minced
• 2 (8 ounce) loaves french baguette
• 4 hard-cooked eggs, sliced
• 8 kalamata olives, pitted and halved

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat 3 tablespoons olive oil in a large skillet over medium high heat. saute red peppers for 2 to 3 minutes. stir in tuna, and season with salt and pepper. add vinegar, 2 tablespoons parsley and garlic. cook for 2 to 3 minutes, or until vinegar has evaporated. remove from heat, and set aside.
• slice the bread in half lengthwise, then crosswise into 4 inch pieces. toast bread in the oven until warm and crisp, but not brown. place the bread on a serving platter. top each piece with red pepper tuna mixture. garnish with sliced egg and a halved olive. drizzle with remaining olive oil and sprinkle with remaining parsley.