"This Provençal-style tuna sandwich has juices and flavors that seep into bread when pressed. Be sure to serve with herbed orzo salad and marinated green beans." Serving: Makes 4 servings

• 1 1-lb. loaf unsliced French bread, about 14 inches long
• 1/4 cup extra-virgin olive oil
• 1/3 cup basil leaves, plus sprigs for garnish
• 2 6-oz. cans tuna packed in olive oil, undrained
• 2 plum tomatoes, diced
• 2/3 cup coarsely chopped pitted assorted brine-cured olives
• 1/2 cup chopped sweet onion (such as Vidalia or Maui) • 2 tbsps. fresh lemon juice

• Cut the bread lengthwise in half. Remove the interior of loaf with hands, leaving 3/4-inch shell. Use olive oil to brush the interior of both halves and line with a single layer of basil leaves. • In a medium bowl, mix lemon juice, onion, olives, tomatoes and undrained tuna until blended. Season with pepper and salt to taste. • Evenly spoon the salad onto the bottom bread shell. Add top half to cover and tightly wrap with plastic. Put in a shallow baking pan, place another baking pan on top and add weight with heavy cans. Allow to sit for 20 minutes. • Unwrap the pan bagnat and then slice into 1 1/2-inch slices. Transfer to a platter, and jazz up with basil sprigs before serving.

Nutrition Information
• Calories: 633 • Total Carbohydrate: 63 g • Cholesterol: 15 mg • Total Fat: 25 g • Fiber: 4 g • Protein: 38 g • Sodium: 1187 mg • Saturated Fat: 4 g