Pan Bagnat (Niçoise Sandwich)

Ingredients

• 60 ml mayonnaise
• 30 ml white wine vinegar
• 15 ml each lemon juice, grainy Dijon mustard and drained capers
• 8 oil-packed anchovy fillets, drained
• 1 clove garlic
• 30 ml each finely chopped fresh basil and chives
• 1 baguette, cut in half lengthwise
• 500 ml shredded romaine lettuce
• 4 cocktail tomatoes, sliced
• 4 artichoke hearts, drained and chopped
• 3 radishes, thinly sliced
• 60 ml thinly sliced cucumber
• 240 g solid light tuna in olive oil, drained
• 4 hard-cooked eggs, cut into wedges
• 60 ml julienned red onion
• 60 ml sliced pitted Kalamata olives
• fresh basil leaves for garnish
• pepper for taste