- In a medium bowl, whisk together 3 Tablespoons extra-virgin olive oil, 2 Tablespoons white-wine vinegar, and 1 Tablespoon Dijon Mustard; season with Kosher salt and freshly ground pepper, to taste. Transfer 2 Tablespoons of the dressing to another bowl; toss with 2 cans (6 oz. each) tuna, drained. To remaining dressing, add ¼ English cucumber (or ½ regular cucumber, peeled and seeded), thinly sliced, and ½ small red onion, halved and thinly sliced; toss to combine.
- Cut an 8-inch country-style bread loaf in half horizontally; remove most of the soft interior bread. (Use the interior portion of the bread to make fresh breadcrumbs for another recipe.) Spread 3 Tablespoons jarred olive tapenade on the bottom half of the bread. Top with 1 cup packed fresh basil leaves, then 2 hard-boiled eggs, sliced; season with Kosher salt and freshly ground pepper, to taste. Top with tuna, then cucumber mixture, and close the sandwich.
- Wrap the sandwich tightly in plastic and place between two baking sheets. Weight with a heavy iron skillet (or some other heavy weight.) Let stand 1 hour (or refrigerate, up to overnight.) To serve, cut into 4 wedges.
|Tuna Nicoise Picnic Sandwich in the making.|