Dressing
1/3 cup finely chopped fresh parsley
1/3 cup finely chopped fresh basil
4 anchovy fillets, rinsed and patted dry
3 tablespoons red wine vinegar
1 cup olive oil

6 round crusty sandwich rolls, or 1 large baguette cut into 6 pieces

2 cans 7 oz (210 g) oil-packed tuna, drained and flaked
1 cup peeled, seeded, and diced vine ripe tomatoes
1 cup pitted and chopped Nicoise, or Italian olives
4 teaspoons capers, drained
1 teaspoon finely minced garlic
1 medium size fresh red pepper cut julienne
1 medium fresh green pepper cut julienne
1 cup peeled, seeded, and finely chopped cucumber
3/4 cup minced red onion
3 large hard cooked eggs, chopped

• In a food processor or blender, puree the parsley, basil, anchovies, and vinegar. Add the oil in a thin stream and blend until the dressing is thick.
• Cut the rolls or baguette  in half and scoop out the insides, leaving l/2-inch thick shell.
• Crumble the removed bread and, in a bowl, combine it with the tuna, tomatoes, olives, capers, garlic, peppers, cucumber, onion. and eggs. 
• Bind the tuna mixture with 1/4 cup of the dressing. Spread the remaining dressing generously on the rolls.
• Heap the tuna salad on the roll bottoms. Cover with the tops and press firmly. 
• Wrap each sandwich tightly in plastic wrap and let it rest at room temperature for at least 1/2 hour so that the bread can absorb all of the juices.