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.

ADDING THE SALAD MIXTURE:

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.

ANTIPASTO TUNA SALAD:

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.