Tuna and caper sandwiches

Ingredients:

• 4 pieces of 20 cm French or Italian loaf, cut into slits
• 2 cans (170g each) tuna in olive oil, slightly strained
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 0.5 small red onion, thinly sliced
• 1 clove garlic, cut in half
• 3 large plum tomatoes, cored (1 halved, 2 thinly sliced)
• 1 red bell pepper, cut into thin strips
• 0.5 cucumber, cut into thin slices
• 1/4 cup fresh parsley
• 2 tablespoons capers, drained

Preparation:

1. In a large bowl, whisk together the olive oil, red wine vinegar, 1/4 teaspoon salt, and a few grinds of pepper. Add the red onion.
2. Rub the bread slices with garlic, then with the tomato halves and season with salt and pepper; discard the garlic and tomato skins. Place the tomato slices on the bottom of the bread.
3. Add the tuna to the dressing and break it into pieces. Stir in the bell pepper, cucumber, parsley, and capers; season with salt and pepper. Divide the mixture between the slices of bread. Close the sandwiches and gently press the tops.
4. Wrap the sandwiches tightly in plastic wrap and place a heavy skillet on top. Let them rest for 15 minutes to soften the bread, then remove the wrap and cut the sandwiches in half.