• 2 olive oil packed anchovies, finely chopped
• 2 tablespoons (30ml) red wine vinegar
• 4 tablespoons (60ml) extra virgin olive oil
• 1 tablespoon (15ml) Dijon Mustard
• 1 clove of garlic, minced
• 1 cup (180g) kalamata olives,  pits removed & coarsely chopped
• 2 tablespoons (30ml) capers
• 1 cup (25g) fresh parsley, chopped
• sea salt
• freshly ground black pepper
• 2 - 7ounce (380g) jars oil packed tuna, drained
• juice & zest from 1 lemon
• 3 oil packed roasted red peppers, sliced in strips
• 1 red onion, thinly sliced
• 4 eggs, hardboiled, thinly sliced 
• 2 medium tomatoes, sliced
• 1 cup fresh basil leaves
• 1 baguette 
  

In a medium bowl, combine the anchovies, vinegar, olive oil, mustard, garlic, olives, capers and parsley.  Mix well and season with salt and pepper to taste.  Set aside.

In another bowl, mix the tuna with the lemon zest and juice.  Set aside.

Prepare the sandwich.  Cut the baguette lengthwise.  Spread the bottom with the olive mixture.  Next, spread the tuna evenly on top.  Then place  the red pepper slices overlapping the tuna.  Next top with the onion, egg and tomato slices.  Lay a basil leaf on top of each tomato slice.  Season with salt and pepper.  Drizzle with olive oil before covering with the top of the baguette.  

Wrap the sandwich tightly in tin foil or parchment paper and then wrap again in a tea towel.  Compress the sandwich for 30 minutes using a large cutting board with weight on top.  Cut into quarters and wrap in individual parchment paper parcels.  

They are ready to pack into a picnic basket or serve in the backyard.