This is not your standard tuna salad sandwich. The key is to use high quality white tuna packed in olive oil, a great baguette, and to weigh down the sandwich in the fridge for at least 30 minutes.
1: Combine onions, garlic and red wine vinegar together and set aside.
2: In a small food processor, add parsley, olives, capers, dijon mustard, oregano and 3 Tbsp olive oil and blend until it creates a paste.
3: Preheat your oven to 350°F, slice the ends off of your demi baguette and then slice the baguette in half. Scoop out some of the bread in the middle.
4: Drizzle olive oil on each half and toast open faced for about 10 minutes.
5: Assemble your sandwich by adding a generous amount of the olive mixture to each half of the bread, then add tuna, sliced tomato, sliced hardboiled eggs, and then the red onions.
6: Top with the other half of the bread and press down. Wrap tightly in plastic wrap and then put in the fridge under a heavy pan or weight for at least 30 minutes.
