- 3 anchovy fillets, minced
- 1 large garlic clove, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- Pinch of salt and freshly ground pepper
- 3 tablespoons extra virgin olive oil
- 2 ciabatta buns, halved (I toasted mine lightly)
- 1/2 english cucumber, thinly sliced
- 1 medium-size, ripe tomato, sliced
- 1/2 small red onion, sliced
- 1 – 5 ounce can tuna packed in oil, undrained
- 2 tablespoons kalamata olives, chopped
- 1 tablespoon caper, drained
- 8 large basil leaves
- 2 hard-cooked egg, peeled and thinly sliced
- Whisk together the anchovies, garlic, vinegar, mustard, salt and pepper. Slowly drizzle in oil, whisking constantly.
- Slice cucumber thinly then add to vinaigrette and toss well.
- In a small bowl gently mix the tuna, olives, and capers, trying not to break up the tuna too much.
- Spread half the cucumbers on bottom of bread. Top with tomato and onion slices, then with tuna mixture, basil, olives and egg slices. Top egg with remaining cucumbers. Cover with second bread half and firmly press sandwich together.
- Wrap sandwich tightly in foil, waxed paper or plastic wrap, then place in a plastic bag. Put sandwich under a weight such as a cast-iron frying pan. Weight sandwich for 7 to 10 minutes, then flip and weight it for another 7 to 10 minutes. Unwrap and serve immediately, or keep it wrapped for up to 8 hours before serving.