April 8, 2016
1In a small bowl, mix the garlic and Tantillo California Extra-Virgin Olive Oil and set aside 30 minutes or more while you prepare the remaining ingredients (or steep 10 minutes over very low heat).
2Halve the bread lengthwise and scoop out some of the fluffy insides.
3Strain garlic oil through a fine sieve or strainer, pressing the garlic with the back of a spoon to squeeze out all juices.
4Brush each side of the bread with the garlic oil. Sprinkle the top half with the basil or parsley.
5Mix the tuna, olives, and capers in another bowl and spread evenly on the bottom of the bread.
6Top with bell peppers, onion, and tomatoes. Season with salt and pepper, then sprinkle with herbs de Provence, crushing the herbs between your fingers as you do.
7Wrap well with aluminum foil. Put on an oval dish and weigh down with cutting board topped with cans or some other handy weights. Refrigerate overnight.
8Serve by cutting portions right through the foil, then unwrap.
Herbs de Provence is a common herb mixture used in France. If you can’t find it in specialty markets (it’s often sold in a small beige crock), you can reasonably approximate it with two parts each thyme and majoram, and one part each oregano and summer savory.