8 rustic bread rolls, such as ciabatta or sourdough
5 anchovies, finely chopped
15 nicoise or other black olives, finely chopped
3 x 185 gram tins tuna in oil, drained
3 tablespoons olive oil
3 tablespoons red wine vinegar
4 eggs, hard boiled and sliced
½ small red onion, thinly sliced
1 each red, and yellow capsicum, roasted and sliced
2 tomatoes, sliced
2 cups rocket leaves
Combine the anchovies, olives, tuna, olive oil and vinegar in a bowl and lightly season.
Slice the rolls in half. Spread the tuna mixture evenly over the bottom half of the rolls, pressing it on firmly. Top with hard-boiled egg, red onion, capsicum, tomato and rocket. Cover with the roll tops and press together firmly. Wrap tightly in plastic wrap and refrigerate.