Tuna Sandwiches Provencal

• 1/2 cup mayonnaise
• 2 tablespoons drained bottled capers, rinsed and chopped
• 2 teaspoons coarse-grain mustard
• 2 teaspoons anchovy paste
• 1 teaspoon tomato paste
• 1/2 teaspoon black pepper
• 3 tablespoons white-wine vinegar
• 2 (6-oz) cans light tuna in olive oil
• 4 ciabatta or kaiser rolls, halved horizontally
• 1 head Boston lettuce (1/2 lb), any coarse outer leaves discarded
• 2 or 3 medium tomatoes, cut into 1/3-inch-thick slices
• 3 large hard-boiled eggs, cut into 1/2-inch-thick slices

1. Whisk together mayonnaise, capers, mustard, anchovy paste, tomato paste, pepper, and 1 tablespoon vinegar in a bowl.
2. Drain oil from tuna into a bowl and whisk in remaining 2 tablespoons vinegar. Brush insides of all roll halves generously with mixture.
3. Add tuna to mayonnaise mixture and stir to combine.
4. Make sandwiches with lettuce, tomato, egg, and tuna mixture on a work surface. Weight sandwiches with a heavy cutting board, large plate, or platter for about 10 minutes.

mayonnaise, capers, coarsegrain mustard, anchovy paste, tomato paste, black pepper, whitewine vinegar, light tuna, kaiser rolls, boston lettuce, tomatoes, eggs

Taken from www.epicurious.com/recipes/food/views/tuna-sandwiches-provencal-1222182 (may not work)