1 (9–12-inch) French boule, halved horizontally and slightly hollowed out
60 mL (¼ cup) high-quality extra-virgin olive oil
3 cups oil-packed tuna, drained and flaked
8–10 oil-packed anchovy fillets, chopped
60 mL (¼ cup) capers, drained
4–6 roasted red peppers, sliced
1 large fennel bulb, thinly shaved
2 large tomatoes, thinly sliced
2 cups fresh basil leaves
15 mL (1 tbsp) white balsamic vinegar
Kosher salt and freshly ground black pepper
Directions
Drizzle the cut sides of the hollowed-out boule evenly with the olive oil.
Layer the tuna, anchovies, capers, roasted peppers, fennel, tomatoes and basil over the bottom half of the bread. Drizzle with the white balsamic vinegar and season lightly with salt and pepper. Place the top half of the loaf over the filling.
Wrap the sandwich tightly in plastic wrap, followed by a layer of aluminum foil and finally a clean kitchen towel. Place a heavy skillet or cutting board on top and refrigerate overnight.
