Ingredients
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2 large tomatoes, peeled and chopped
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5 black olives, pitted and finely chopped
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1/4 teaspoon salt
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6 ounces baguette, about 24 in long
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1 1/2 tablespoons extra virgin olive oil
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1 large onion
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1 large green pepper, sliced
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2 (6 ounce) cans tuna in water, drained
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2 tablespoons white wine vinegar
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2 garlic cloves, minced
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1/4 teaspoon anchovy paste
Instructions
- Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
- Meanwhile, cut bread almost in half lengthwise. Open like a book, being careful not to separate bread. Pull our about 1/2 a cup of soft bread center.
- Using 1/2 TBS of oil, brush the cut sides on the bread, then spread on tomato mixture and any juices that have collected in the bowl.
- Cut onion in half through stem end, then crosswise into thin semi-circles.
- Layer onion, green pepper slices and tuna over tomato mixture.
- Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
- Wrap stuffed loaf tightly in plastic wrap and weigh it down with a heavy skillet and let stand at room temp till ingredients have soaked into the bread, about 30 minutes.
- Cut diagonally into 4 sandwiches.