Adapted from Dorie Greenspan
Ingredients:
6 crusty buns 3 large hard-boiled eggs, at room temperature and cut into 6 wedges each 1 garlic clove, cut in half 6 tablespoons extra-virgin olive oil Red wine vinegar for sprinkling Three 4.5-ounce cans tuna in olive oil, drained (or tuna in jars, weighing about 14 ounces) 2 beefsteak tomatoes, sliced 1/4 inch thick 6 to 8 radishes, thinly sliced 2 spring onions, white and pale green parts only, thinly sliced 1 celery stalk, thinly sliced 2 mild-tasting long green peppers, such as Anaheim, thinly sliced (I’m going to use my cucumber) One 2-ounce can anchovies in oil 1/4 cup pitted Niçoise olives 12 large basil leaves Sea salt and freshly ground black pepper
Preparation:
To assemble the sandwiches: Split the rolls in half and remove some of the crumb from the top halves, if you like. Gently rub the bottom halves with the cut garlic clove. Drizzle with the olive oil and sprinkle with red wine vinegar to taste. (From Greenspan: Think of this as “seasoning” both halves of the rolls.)
Place 2 slices of tomato on the bottom half of each bun. Flake the tuna onto the tomatoes and top with the sliced vegetables. Finish with the eggs, anchovy fillets, olives, and basil and season with salt and pepper. Top with the top halves of the buns and press down so that the bread absorbs some of the juices. Let stand for at least 10 minutes, and up to 2 hours, before serving.