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| 1 | Round (16 oz) loaf, peasant-style bread |
| 3 gross | tomatoes |
| 1 gross | Purple onion, thinly sliced |
| 1 | green bell pepper thinly sliced |
| 4 x ca. 30 g | feta crumbled |
| 1 Dose | (6-1/8 oz) solid white tuna in spring water, drained and flaked |
| 1/2 Tasse | Kalamata olives, sliced |
| 1 Tasse | Firmly packed fresh basil, chopped |
| 2 Esslöffel | capers rinsed, drained |
| 2 Esslöffel | balsamic vinegar |
| 1 Esslöffel | dijon mustard |
| 1 Esslöffel | olive oil |
| 2 | cloves garlic minced |
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Cut bread in half horizontally; hollow out center of bottom half, leaving a 1-inch thick shell. Slice tomatoes; cut into fourths. Layer tomato, onion, bell pepper, and cheese in bread shell. Place tuna and next 3 ingredients in bread shell. Combine vinegar and next 3 ingredients; drizzle over mixture in bread shell, and cover with bread top. Wrap filled loaf in aluminum foil, and chill 2 hours. Cut into wedges to serve. Yield: 6 servings, per serving: 311 Calories, 9.2 g Fat, 30 mg cholesterol, 976 mg sodium
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