1 1/2 cups olive salad, or prepare olive salad by combining the following ingredients:
3/4 cup Kalamata olives, chopped
3/4 cup pimento-stuffed green olives, chopped
2 tablespoon drained capers
2 tablespoon flat leaf parsley
2 tablespoon basil leaves, chopped
1/2 teaspoon oregano
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 crusty boule
6 ounces tuna, well drained, broken into large chunks
lemon juice, to taste
4 ounces shredded provolone
Pull out some of the inside of the bread, leaving a 1/2 inch shell. Arrange tuna over the bottom half and deason to tast with salt and pepper.
Top with olive mixture, including all the liquid, and a generous squeeze of lemon juice. Wrap in foil and weight the sandwich with a heavy skillet filled with canned goods. Let sit at room temperature 2-4 before cutting in half to serve.
from Take a Tin of Tuna