If you want to make the sandwiches a day in advance, store them in the refrigerator overnight before slicing and bring them to room temperature before eating. For extra fun, wrap each sandwich in parchment and tie with string.
Ingredients:
1/2 small red onion, thinly sliced
2 (5-ounce) cans oil-packed tuna fish
1/4 cup olive oil
2 anchovy fillets, finely chopped
1/4 cup pitted Nicoise or Kalamata olives
1 to 2 tablespoons red wine vinegar
2 (10-inch) baguettes, or 1 full-sized baguette, cut in half (see Recipe Note)
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