INGREDIENTS
•
3 tablespoons extra-virgin olive oil
•
2 tablespoons white-wine vinegar
•
1 tablespoon Dijon mustard
•
Coarse salt and ground pepper
•
2 cans oil-packed tuna (6 ounces each), drained
•
1/4 English cucumber
•
1/2 small red onion
•
1 8-inch round loaf country-style bread
•
3 tablespoons jarred olive tapenade
•
1 cup fresh basil leaves
•
2 large eggs, hard-cooked and sliced