Pan Bagnat (Niçoise Salad Sandwiches)

Ingredients

• 15 ounce albacore tuna steaks fresh
• 0.5 cup arugula leaves 
• 0.5 teaspoon pepper black divided freshly ground
• 24 inch bread baguette french halved lengthwise
• 2 large eggs 
• 1 cup fennel bulb thinly sliced ()
• 5  kalamata olives pitted coarsely chopped
• 2 tablespoons olive oil extra-virgin
• 24  pickled dilly green beans quick
• 0.3 teaspoon salt 
• 8 slices tomatoes (1/4-inch-thick)

Equipment

• frying pan
• sauce pan
• grill pan

Directions

1. Place eggs in a small saucepan. Cover with water to 1 inch above eggs; bring just to a rolling boil.
2. Remove from heat; cover and let stand 15 minutes.
3. Drain and rinse with cold running water until cool. Peel and slice eggs, and set aside.
4. Heat a large cast-iron grill pan over medium-high heat.
5. Sprinkle fish with salt and 1/4 teaspoon pepper. Coat pan with cooking spray.
6. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
7. Cut tuna steaks across the grain into thin slices.
8. Hollow out top and bottom halves of bread, leaving a 1/3-inch-thick shell; reserve torn bread for another use. Arrange 6 Quick Pickled Dilly Green Beans on each of 4 bottom bread halves. Arrange tuna evenly over green beans. Top with 2 tomato slices. Arrange the fennel over tomato. Divide olives among each of 4 top halves of bread; drizzle each top half of bread with 1 1/2 teaspoons oil. Divide arugula and sliced eggs evenly among top halves of bread, and sprinkle remaining black pepper evenly over eggs.
9. Place the top halves of bread on bottom halves; cut each sandwich in half.