Pan Bagnat
Ingredients: 1 brusk loaf French breadstuff or 1/2 long loaf* 1 (very loose) loving cup apartment leafage parsley 1 clove garlic, smashed 10 oz canned tuna inward olive oil half-dozen oz marinated artichoke hearts, drained together with chopped 1 1/2 tablespoons minced Nicoise together with Picholine olives 1 anchovy, minced 1/4 loving cup sliced cherry onion three tablespoons sherry vinegar bounding main salt freshly the world dark pepper 5-6 greenish beans, blanched, cutting into bite-sized pieces (optional) olive oil Direction: Slice the loaf inward one-half longways. Scoop out or therefore of the middle of the bottom one-half to cast a form of trough. Discard the insides (or nibble). Brush both sides of the breadstuff alongside olive oil. Rub alongside the clove of garlic. Line the trough alongside parsley. Set aside. Chop whatsoever remaining parsley. In a medium bowl, mix together the tuna, artichoke hearts, olives, anchovy, chopped parsley, onion, lemon