You'll need 2 oblong sourdough loaves (1 pound each), 1 round sourdough loaf (24 ounce), 3 sourdough baguettes (8 ounces each), or 6 unsliced sourdough sandwich rolls. Slice off the top portion (1/2 to 3/4 inch down) of the bread to form a lid. Pull out center bread to form a bowl with about 3/8 inch thick walls. Reserve soft bread for another use.

Spoon salad mixture into bread bowl. Drizzle reserved salad dressing over cut side of lid and place on top of salad. Wrap well and chill up to 4 hours before serving. To serve, cut long loaves into serving size lengths and round loaves into wedges. Makes 6 servings.

Stir together:

1/4 c. wine vinegar
2 cloves garlic, minced or pressed
1/4 c. chopped parsley
1/2 tsp. each salt & oregano leaves
1/8 tsp. pepper

Combine:

1 can (2 1/4 oz.) sliced olives, drained
1 jar (6 oz.) marinated artichoke hearts, including marinade
1 c. cooked green beans, cut into 2" lengths
1 lg. red or green bell pepper, diced
1/4 lb. mushrooms, thinly sliced
2 tbsp. capers

Reserve 1-2 tablespoons of dressing for bread lid; mix rest with tuna mixture.