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Ingredients

• 3/4 cup pitted black olives, such as niçoise or Kalamata ;
• 6 olive oil-packed anchovy fillets, rinsed and patted dry ;
• 1/4 cup capers, drained and rinsed ;
• 1 garlic clove, chopped ;
• 1/3 cup extra-virgin olive oil ;
• Freshly ground pepper, to taste ;
• ; ;
• 2 cans (6 oz. each) albacore tuna, preferably olive-oil packed ;
• 3 Tbs. red wine vinegar ;
• 2 tsp. extra-virgin olive oil ;
• Salt and freshly ground pepper, to taste ;
• 1 baguette, 22 to 24 inches long ;
• 3 hard-cooked eggs, peeled and thinly sliced ;

Description

The Combination Of Tuna, Eggs, Anchovies And Olives Recalls pain Bagnat, A Sandwich Sold On The Streets Of Nice, In The South Of France. The Sandwiches Are Best When Made At Least An Hour Ahead, So The Flavors Can Meld And Infuse The Bread.

Williams-Sonoma