TUNA SANDWICH

This sandwich is perfect for outdoor eating. Its flavor improves when you make it ahead.

Ingredients:

3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans oil-packed tuna (6 ounces each), drained
1/4 English cucumber
1/2 small red onion
8 inch country style round bread loaf
3 tablespoons jarred olive tapenade
1 cup fresh basil leaves
2 hard-cooked large eggs

DIRECTIONS:

In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper.Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine.

Cut an 8-inch country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread 3 tablespoons jarred olive tapenade on bottom half. Top with 1 cup packed fresh basil leaves, then 2 hard-cooked large eggs sliced; season with salt and pepper. Top with tuna, then cucumber mixture, and close sandwich.

Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.