• 4 slices of Pane Turano
• 2 6-ounce cans of tuna packed in water (drained)
• 1-tablespoon extra-virgin olive oil
• 1/3 cup jarred roasted red peppers, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1 teaspoon red wine vinegar
• 1/4 teaspoon of Black pepper

① In a medium bowl, combine the tuna, oil, roasted red peppers, basil, vinegar, and ¼ teaspoon pepper.
② Form sandwiches with the bread.