Four to six servings
1 (14-inch) long ciabatta loaf, split in half lengthwise
Extra-virgin olive oil
Sea salt and black pepper, as needed
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2 (6- or 7-ounce) cans of tuna (preferably packed in oil), drained
¼ cup sliced pitted olives
8 anchovies, chopped
1 tablespoon drained capers
½ small red onion, thinly sliced
½ red bell pepper, seeded and thinly sliced
White wine vinegar, as needed
1 large ripe tomato, thinly sliced
7 basil leaves
1. Drizzle bread with oil and season with salt and pepper.
2. Break tuna into chunks and spread over bottom of bread. Scatter olives, anchovies and capers over tuna; top with onion and bell pepper. Drizzle with more oil and sprinkle with vinegar to taste. Lay tomato slices over sandwich. Drizzle lightly with oil and season with salt and pepper. Tear basil leaves over sandwich and cover with other bread half.
3. Wrap sandwich tightly in a double layer of plastic wrap and cover with a dish towel. Weigh sandwich down with something heavy (books or heavy pots work well) for two to four hours at room temperature, flipping the sandwich halfway through. Unwrap, slice crosswise and serve.
Melissa Clark, The New York Times