Ingredients:

  • 1 large (approx. 1.5 lb / 680g) round sourdough boule
  • 2 cans (5 oz / 142g each) tuna in water, drained
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) capers, drained
  • 2 tbsp (30g) fresh parsley, finely chopped
  • 3 large (approx. 6 oz / 170g) vine-ripened tomatoes, thinly sliced
  • 1 medium (approx. 4 oz / 113g) red onion, paper-thin slices
  • 4 hard-boiled eggs, sliced into rounds
  • 1/2 cup (60g) Niçoise olives, pitted and halved
  • 2 cups (60g) baby arugula or mixed spring greens
  • 1/3 cup (80ml) extra-virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (2g) cracked black pepper

Instructions:

  1. Slice the sourdough boule in half horizontally using a serrated knife.
  2. Carefully scoop out about 1 cup (100g) of the soft bread from the center of both halves to create a bowl for the fillings.
  3. In a small bowl, flake the drained tuna and fold in 2 tbsp olive oil, lemon juice, capers, and parsley until cohesive.
  4. Whisk together red wine vinegar, garlic, salt, and pepper; slowly stream in 1/3 cup olive oil while whisking until thickened and glossy.
  5. Generously brush the interior of both bread halves with the prepared vinaigrette.
  6. Spread the tuna mixture evenly across the bottom half of the bread.
  7. Layer the sliced tomatoes, red onion, and Niçoise olives over the tuna.
  8. Place the hard-boiled egg rounds on top of the vegetables.
  9. Pile the arugula on top and drizzle with the remaining vinaigrette.
  10. Press the top bread half firmly onto the greens.
  11. Wrap the entire sandwich tightly in parchment paper and place a heavy weight (like a cutting board and canned goods) on top for 2 hours to press.