Tuna Sandwich

a round, flat loaf or French baguette

1/2 cup virgin olive oil

4 T wine vinegar

salt

freshly ground black pepper

1 clove of garlic, minced

2 large tomatoes, thinly sliced

1 medium sweet onion, thinly sliced

1 red bell pepper, cored, seeded, and cut into strips

12 anchovy fillets, washed and patted dry

12 black olives, pitted

1/2 7-oz can line-caught tuna, drained and roughly crumbled

Slice the loaf in half horizontally. Sprinkle the oil, vinegar, salt, pepper, and garlic on the cut sides.

Arrange the tomatoes, onion, bell pepper, anchovies, olives, and tuna on one half of the loaf. Place the other half on top. Wrap the bread well in plastic wrap and press gently but firmly with your hands. This will spread the dressing through the bread. Unwrap and enjoy.

From Real Fast Food by Nigel Slater