Traditional Pan Bagnat Recipe

• 2 x 4inch rounds of crusty bread
• 1 x Clove garlic
• 1/4 c. Extra virgin extra virgin olive oil
• 2 tsp Red wine vinegar, or possibly more to taste
•     Salt and pepper to taste
• 3 lrg Ripe tomatoes, cored and sliced
• 24 x Fresh basil leaves
• 8 x Fresh mint leaves
• 1 x 6-oz can tuna packed in oil
• 1 x Scallion, chopped
• 2 tsp Capers packed in brine, liquid removed
• 12 x Nicoise olives, pitted
• 6 x Anchovy fillets packed in extra virgin olive oil (optio
• 1 x Hardboiled egg, sliced
• 5 whl basil leaves

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