4 round, crusty sandwich rolls
8 tsp. red wine vinegar
4 tsp. plus 10 tbsp. olive oil
1 c. peeled, seeded, diced red, ripe tomatoes
1 c. cored, seeded, julienned green pepper
1 c. shredded, unpeeled hothouse (so-called burpless) cucumber
1/2 c. trimmed, thinly sliced radishes
1 c. red onion, finely chopped
16 sm. pitted green olives
16 sm. pitted black olives, preferably imported from Greece or Italy (do not use the tasteless California variety)
4 tsp. drained capers
2 tsp. finely minced garlic
1/2 c. crumbled, drained tuna packed in oil
1/4 c. coarsely chopped fresh basil leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 hard-cooked eggs, thinly sliced

1. Cut the rolls in half, sandwich fashion. Pull out a small amount of the inner portion. Crumble and set aside.

2. Brush each of the eight cut portions with a half teaspoon of vinegar and with a half teaspoon of oil.

3. Put the reserved crumbled bread pieces into a bowl and add the tomatoes, pepper, cucumber, radishes, onion, green and black olives, capers, garlic, tuna, basil, remaining 4 teaspoons of vinegar, remaining 10 tablespoons of olive oil, salt, pepper and the hard-cooked eggs. Toss gently to blend thoroughly.

4. Heap 1/4 of the salad onto 4 sandwich roll halves. Top each with a second half and press. Wrap each sandwich tightly in clear plastic wrap and leave at room temperature until ready to serve. Yield: 4 servings.