Tuna Pan Bagnat
Drain tuna and mix with half of the mayonnaise. Rinse tomatoes, remove stems and slice. Peel onion and cut into thin rings. Peel eggs and cut into wedges.
Cut the loaves horizontally, scoop out a little of the insides and drizzle with olive oil. Spread both sides with the tuna. Spread the bottom half with the remaining mayonnaise and top with the eggs. Add the onion slices, cover with the tomato slices and coarsely chopped olives and season with salt and pepper. Top with the other half and press to close. Cut in pieces and serve garnished with arugula.