Tuna Provencale On A Baguette

• 2 large tomatoes, peeled and chopped
• 5 black olives, pitted and finely chopped
• 1/4 teaspoon salt
• 6 ounces baguette, about 24 in long
• 1 1/2 tablespoons extra virgin olive oil
• 1 large onion
• 1 large green pepper, sliced
• 2 (6 ounce) cans tuna in water, drained
• 2 tablespoons white wine vinegar
• 2 garlic cloves, minced
• 1/4 teaspoon anchovy paste

1. Mix tomatoes, olives and salt in a medium bowl and let stand until juicy, about 15 minutes.
2. Meanwhile, cut bread almost in half lengthwise. Open like a book, being careful not to separate bread. Pull our about 1/2 a cup of soft bread center.
3. Using 1/2 TBS of oil, brush the cut sides on the bread, then spread on tomato mixture and any juices that have collected in the bowl.
4. Cut onion in half through stem end, then crosswise into thin semi-circles.
5. Layer onion, green pepper slices and tuna over tomato mixture.
6. Whisk vinegar, garlic, anchovy paste and remaining oil together and drizzle over tuna.
7. Wrap stuffed loaf tightly in plastic wrap and weigh it down with a heavy skillet and let stand at room temp till ingredients have soaked into the bread, about 30 minutes.
8. Cut diagonally into 4 sandwiches.

tomatoes, black olives, salt, baguette, extra virgin olive oil, onion, green pepper, water, white wine vinegar, garlic, anchovy paste

Taken from www.food.com/recipe/tuna-provencale-on-a-baguette-192426 (may not work)