¾ cup pitted kalamata olives
2 tablespoons olive oil
2 garlic cloves
1 teaspoon lemon zest
¼ cup mayonnaise
2 6-ounce cans tuna in olive oil, drained
12-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 teaspoon fresh lemon juice
½ teaspoon freshly ground black pepper
1 16-ounce ciabatta bread, halved horizontally
1 tomato, diced

Puree the olives, oil, garlic and lemon zest in a food processor until smooth and spreadable. Blend in the mayonnaise. Toss the tuna, artichokes, lemon juice, and pepper in a medium bowl, keeping the tuna in small chunks.

Hollow out the bottom and top halves of the ciabatta bread. Spread the olive puree over both sides of the bread. Spoon the tuna and artichoke mixture onto the bottom half of the bread. Sprinkle the diced tomatoes over. Cover with the bread top. Cut the sandwich crosswise into 6 pieces and serve.