2 loaves crusty bread
2 Tbs. extra-virgin olive oil
4 ripe plum tomatoes, chopped
1/2 red onion, cut into 1/4 inch dice
Freshly ground black pepper, to taste
1 can (6 1/2 oz) white meat tuna
2 cups Mediterranean tomato sauce
3 hard-cooked eggs
4 leaves romaine lettuce, rinsed and patted dry
2 Tbs. chopped fresh Italian parsley
Cut the loaves of bread in half lengthwise, making the bottom half larger. Hollow the halves out, to create a shell. Discard the insides and place the tops aside.
Drizzle olive oil over the bottom halves of the two breads. Layer the tomatoes and red onion over the bread and season with pepper. Scatter the tuna over the onion and press it down lightly. Then spread 1/3 cup of the tomato sauce over each loaf.
Slice two of the eggs and arrange slices over the tomato sauce. Slice the lettuce crosswise and cover the eggs with the lettuce. Then spread the remaining tomato sauce over the lettuce.
Grate the remaining egg over the sauce and sprinkle with the parsley. Replace the tops of the loaves and press them down lightly.
To serve, cut into sandwich-sized slices, or thinly slice for hors d'oeuvres.
Mediterranean Tomato Sauce