2 cn Italian tuna packed in olive
-oil (6 1/2 ounce size each)
--------------------VINAIGRETTE DRESSING-------------------------
Olive oil
2 ts Fresh oregano leaves
1/4 ts Salt
1/4 ts Pepper
3 tb Red-wine vinegar
1 Clove garlic
1 ts Dijon mustard
---------------------OTHER INGREDIENTS--------------------------
1 Red pepper; roasted, peeled,
-cored, seeded, and juliennd
1 Yellow pepper; treated same
-as red
1 Pickled jalapeno; seeded
-minced
1/4 c Diced red onion
2 tb Chopped pitted olives
-Calamata
2 tb Capers
12 oz Loaf italian bread; halved
1 bn Watercress; trimmed
| 1. Make dressing: Drain oil from tuna into glass measure; add oil
to make 1/3 cup. Reserve tuna for sandwich. Place oil in blender
with remaining ingredients; blend.

2. In bowl, mix vegetables, olives, and capers. Remove some soft
inside from bread; discard (or freeze for stuffing?). Brush inside
loaf with some dressing; add remainder to pepper mixture. Mix in
tuna gently, leaving chucks.

3. Grill bread, oiled side down, until toasted. Pile tuna mixture
onto toasted sides. Top with watercress; close.