Pan Basquaise - cooking recipe

Ingredients

4 tablespoons olive oil, divided
4 large red bell peppers - roasted, peeled and sliced
1 (5 ounce) can tuna, drained
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
4 tablespoons chopped fresh parsley, divided
3 cloves garlic, minced
2 (8 ounce) loaves French baguette
4 hard-cooked eggs, sliced
8 kalamata olives, pitted and halved

Preparation

Preheat oven to 375 degrees F (190 degrees C).
Heat 3 tablespoons olive oil in a large skillet over medium high heat. Saute red peppers for 2 to 3 minutes. Stir in tuna, and season with salt and pepper. Add vinegar, 2 tablespoons parsley and garlic. Cook for 2 to 3 minutes, or until vinegar has evaporated. Remove from heat, and set aside.
Slice the bread in half lengthwise, then crosswise into 4 inch pieces. Toast bread in the oven until warm and crisp, but not brown. Place the bread on a serving platter. Top each piece with red pepper tuna mixture. Garnish with sliced egg and a halved olive. Drizzle with remaining olive oil and sprinkle with remaining parsley.