• ¾ cup mayonnaise
• ¼ cup finely chopped flat-leaf parsley
• 1½ tablespoons salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again and minced
• 1 tablespoon red wine vinegar
• 2 (6-ounce) cans tuna in olive oil
• 4 ciabatta or other soft rolls, halved horizontally
• 1 head Boston or bibb lettuce, any coarse outer leaves discarded

Whisk together mayonnaise, parsley, capers and vinegar in a bowl.

Drain oil from tuna into a bowl. Brush insides of rolls with oil. Make sandwiches with tuna, lettuce leaves and mayonnaise.