2. Tuna Niçoise Sandwich
DIRECTIONS: In a medium bowl, whisk together olive oil, white-wine vinegar, and Dijon mustard; season with coarse salt and ground pepper. Transfer 2 tablespoons dressing to another bowl; toss with tuna. To remaining dressing, add cucumber and red onion; toss to combine.
Cut an country-style round bread loaf in half horizontally; remove most of soft interior bread. Spread olive tapenade on bottom half. Top with basil leaves, then hard-cooked eggs; season with salt and pepper. Top with tuna, then cucumber mixture, and close sandwich.
Wrap sandwich tightly in plastic and place between two baking sheets. Weight with a heavy skillet. Let stand 1 hour (or refrigerate, up to overnight). To serve, cut into quarters.