Courtesy of The NY Times (David Tanis)

FOR THE SALSA VERDE: 

• 1 cup Italian parsley leaves, washed and dried
• ½ cup extra-virgin olive oil, plus more as needed
• 2 garlic cloves, minced
• ¼ cup roughly chopped green olives, such as Castelvetrano
• 3 or 4 anchovy fillets, chopped
• 1 tablespoon chopped capers
•  Zest of 1 lemon
•  Pinch of crushed red pepper
•  Salt and pepper

FOR THE SANDWICH:

• 1 baguette or 4 ciabatta rolls
•  Handful of lettuce leaves, arugula or watercress
• 8 ounces Fishwife Albacore Tuna, drained, in large chunks (2-3 cans)
• 4 hard-boiled eggs
•  Salt and pepper
• 1 serrano chile, thinly sliced, optional

Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt and freshly ground black pepper to taste. Thin with more oil as desired.