Pan Bagnat

Ingredients (14)

• 4 large hard boiled eggs
• 1 14-ounce crusty loaf bread such as French bread or ciabatta, ideally whole wheat (I scooped out 3 ounces)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• Kosher salt and fresh black pepper
• 2 5-ounce cans water-packed tuna thoroughly drained
• 1/2 cup pitted and chopped olives a mix of black and green is nice
• 1 tablespoon capers drained
• 4 anchovy filets packed in oil drained and chopped (optional but highly recommended)
• 1 Persian cucumber cut into long, thin slices
• 1 ripe tomato sliced
• 1/4 small red onion very thinly sliced
• 2 cups baby arugula