|Red wine vinegar||3 Tablespoon|
|Chopped parsley||3 Tablespoon|
|Reduced sodium chicken broth||2 Tablespoon|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Ground pepper||3⁄4 Teaspoon|
|Italian bread loaf||8 Ounce (1 Loaf)|
|Canned water packed tuna||12 Ounce, drained (2 Cans Of 6 Ounce Each)|
|Red onion||1 Small, thinly sliced|
|Ripe tomatoes||2 , thinly sliced|
|Radishes||4 , thinly sliced|
|Pitted kalamata olives/Nigoise olives||1⁄4 Cup (4 tbs)|
To make the dressing, whisk together the vinegar, parsley, broth, oil, garlic, and pepper in a small bowl.
Using a serrated knife, split the loaf in half lengthwise, making the bottom of the loaf slightly thicker than the top.
Use your fingers to pull out and discard some of the soft interior of the bread.
Brush the inside of the loaf with half of the dressing.
Cover the bottom section of the bread with the tuna, onion, tomatoes, radish, and olives and drizzle with the remaining dressing.
Cover with the bread top and cut into 4 sandwiches.