Dressing:

• ¼ cup (60ml) red wine vinegar
• ¼ cup (60ml) olive oil
• 1 clove garlic, crushed
• 2-3 tsp (10-15ml) Dijon mustard

• 2 PnP stone-baked ciabatta loaves
• 4 cans (170g each) tuna in water or oil, drained
• 1 tray (about 250g) vine tomatoes, quartered
• 6 hard-boiled eggs, peeled and quartered
• 1 packet (200g) PnP pitted black olives, drained
• 1 can (50g) anchovies, drained (optional)
• 1 head cos lettuce, shredded
• Handful each fresh flat-leaf parsley and basil
• Salt and milled pepper