Place the eggs into a saucepan in a single layer, and fill with water to cover the eggs by 1 inch. Cover, and bring the water to a boil over high heat.
Remove pan from heat, and let the eggs stand in the hot water for 15 minutes.
Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
Preheat an oven to 350 degrees F (175 degrees C).
Stir the chopped eggs together with the mayonnaise, tuna, relish, onion, olives, and cheese in a mixing bowl. Divide the tuna mixture onto the bun bottoms, then replace the bun tops. Wrap each sandwich individually in aluminum foil, and place onto a baking sheet.
Bake in the preheated oven until the cheese has melted and the tuna salad has heated through, 10 to 15 minutes.
