Tuna with Mediterranean Things on Dark Bread

Toast the bread until it has some character to it, not just warm but properly crisp.

Whisk the olive oil and vinegar together in a small bowl—nothing fancy, just enough to marry them briefly.

Brush this mixture over one side of each bread slice, as if you were painting something that mattered.

In a larger bowl, combine the drained tuna with the sun-dried tomatoes, olives, onion, bell pepper, mayonnaise, and capers. Add black pepper until it tastes like something worth eating. (The tuna should hold together but not be a paste—treat it with some respect.)

Place one lettuce leaf on four of the bread slices, then divide the tuna mixture evenly among them.

Top with the remaining bread slices and serve immediately, before the bread decides to surrender to the moisture.