Aioli Pan Bagnat Or Stuffed Pita Recipes

Steps:

• Drain the tuna and toss in a medium bowl with the celery, aioli and Dijon mustard. Stir in a little lemon juice if desired. Add the chopped tomatoes, basil, spinach or lettuce, and some of the sliced cucumber, and season with salt and pepper. Toss together.
• Open up each pita half and fill with some tuna mixture. Put tomato, pepper, onion and cucumber slices on top of the tuna/vegetable mixture, and serve. If not serving right away, wrap tightly in plastic.

Steps:

• In a small mixing bowl, whisk together the red wine vinegar, mustard, salt, and pepper. While continuing to whisk, gradually add the olive oil. Whisk until an emulsion forms. Set aside.
• Slice the baguette horizontally into 2 pieces. Tear out some of the soft bread in the center of each side, making a slight well in the bread. Place the tuna, green pepper, red onion, hard-boiled eggs, olives, and tomato on the bottom side of the bread in that order. Drizzle the vinaigrette over the vegetables, top with the second piece of bread, and wrap tightly in plastic wrap. Let stand at room temperature for 2 hours before serving.
• Cut into 4 sandwiches and serve.