Pan Bagnat

Bahan-bahan (6 porsi)

• 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