Pan Bagnat

Ingredients

• 2 oil-packed anchovy fillets, drained, finely chopped
• 2 small garlic cloves, finely grated
• 2 tablespoons capers, drained, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 small red onion, very thinly sliced
• 1 cup mixed olives (such as niçoise, kalamata, and/or Castelvetrano), coarsely chopped
• 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• Kosher salt, freshly ground pepper
• 1 6–7-ounce jar oil-packed tuna, drained
• ½ lemon
• ½ baguette, lightly toasted
• 1½ cups basil leaves, torn
• 1½ cups parsley leaves with tender stems, coarsely chopped
• 2 large hard-boiled eggs, peeled, thinly sliced
• 1 large tomato, sliced
• 2 jarred roasted red peppers, sliced

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