Pan Bagna | Emerils.com

Ingredients

• 3 tablespoons red wine vinegar
• 2 tablespoons capers, undrained
• 1 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 4 (6-inch) French bread rolls or other crusty buns or rolls, such as sourdough or Italian
• 2 (6-ounce) cans solid white tuna packed in water, drained and flaked
• 2 small tomatoes, thinly sliced
• 1/2 green or red bell pepper, cut into thin strips
• 1/3 cup coarsely chopped Kalamata olives
• 2 to 3 cups mixed greens
• 8 large fresh basil leaves, coarsely chopped