Pann Bagnat
['12 ounces canned chunk light tuna in water, drained', '8 pitted kalamata olives, coarsely chopped', '1/4cup chopped red onion', '2 anchovies, finely chopped', '2 tablespoons Dijon mustard', '1 tablespoon chopped fresh parsley', '2 teaspoon capers', '2 tablespoons red wine vinegar', '1 tablespoon extra-virgin olive oil', '8 slices tomato', '4 lettuce leaves', '1 baguette (about 16 inches)', 'sliced horizontally and']
Combine tuna, olives, onion, anchovies, mustard, parsley, capers, vinegar and oil in a bowl, using a fork to break up chunks of tuna. Divide tomato and lettuce among 4 bottom pieces of baguette; top each of the slices with 1/4 of the tuna mixture. Cover sandwiches with remaining pieces of bread; serve.
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