This fun jumbo sandwich will feed the whole family.
1/4 sweet onions, thinly sliced
1/4 cup (50 mL) extra virgin olive oil
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) Dijon mustard
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 cans (7 oz/198 g) tuna
1/4 cup (50 mL) chopped black olives
1 round French bread, (about 7 inches / 18 cm)
1 plum tomato, thinly sliced
1 cup (250 mL) packed fresh spinach
2 hard cooked eggs, sliced
2 jarred roasted red peppers, drained, rinsed and patted dry
In bowl, cover onion with cold water; let stand for 15 minutes. Drain and pat dry; set aside.
In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Transfer all but 2 tbsp (25 mL) to separate bowl; add tuna and olives and toss to combine.
Cut bread in half horizontally; hollow out loaf, leaving 1-inch (2.5 cm) border. Brush cut side with remaining oil mixture.
Spread tuna mixture over bottom half of loaf. Top with tomato, spinach, eggs, onion and red peppers. Top with remaining bread. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.) Cut into 4 wedges.