Yield: 24 servings.
4 lb. yellow-flesh potatoes
24 focaccia rolls
3 lb. water-pack tuna, drained
4 lb. sliced tomatoes
1 cup extra virgin olive oil
½ cup capers
as needed, salt and black pepper
as needed, hard-cooked eggs
12 cups blanched haricots verts
as needed, green and black olives
Simmer potatoes until tender; drain. When cool enough to handle, peel and cut into ½" thick slices.
For each sandwich: Cut 1 roll in half horizontally. Layer bottom half of roll with 2 oz. tuna, 3-4 tomato slices, and 3-4 potato slices. Drizzle with 2 tsp. olive oil, sprinkle with 1 tsp. capers, salt and pepper. Close roll or serve open-face. Garnish plate with 1 quartered egg, ½ cup haricots verts and olives.