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, ...

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