Ingredients:

2- 6 oz. cans tuna packed in olive oil

2 tbsp. lemon juice

1 tsp. anchovy paste

1 small garlic clove, peeled and finely minced

1 tbsp. fresh herbs such as thyme, basil, oregano or a mixture

1/3 cup extra virgin olive oil

2 tbsp. capers, drained

Salt and pepper to taste

1- 16 oz. sourdough bread, approximately 19 inches long

2 large romaine lettuce leaves

1- 7.25 oz. jar roasted red peppers, drained and sliced

1/2 small red onion, thinly sliced

1 large tomato, thinly sliced

1/2 cup fresh basil

Directions:

Drain tuna and place it in a medium bowl. Set aside. Make the dressing: Whisk together lemon juice, anchovy paste, garlic clove, and fresh herbs in another small bowl. Gradually whisk in olive oil until mixture is emulsified. Stir in capers. Season dressing with salt and pepper to taste. Gently toss reserved tuna with 1/4 cup dressing and set aside.

Slice the sourdough bread horizontally. Tear out the soft inside of each section, leaving a 2-inch shell. Drizzle remaining dressing over each bread shell. Place two lettuce leaves on the bottom bread shell. Scatter reserved tuna fish on top of the romaine. Layer the sliced roasted pepper, the onion, and the tomato slices on top of the tuna fish. Scatter basil leaves over tomatoes. Top with remaining bread shell.

Tightly wrap sandwich in foil paper. Place in refrigerator, top with a heavy pan or cans to weigh it down, and keep refrigerated for at least four hours or overnight.

Unwrap sandwich, slice with a serrated knife, and serve.

Makes 4 servings.