Parisian tuna sandwiches

Ingredients:

• 3 large eggs
• 3 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil + extra for drizzling
• 4 Italian rolls or other soft buns, cut in half
• 1 medium bunch arugula or 2 cups spring salad mix
• 1 large tomato, thinly sliced
• 1/4 small red onion, thinly sliced
• 1 cup canned artichoke hearts, patted dry and thinly sliced
• 2 cans of 170g canned tuna in oil
• 4 - 8 anchovy fillets, patted dry (optional)
• 1/2 cup pitted Kalamata or Niçoise olives, chopped
• 4 medium radishes, thinly sliced

Preparation:

1. Place the eggs in a saucepan and cover with water. Bring to a boil and simmer for 8-10 minutes. Drain and cover the eggs with cold water.
2. Meanwhile, in a medium bowl, combine the vinegar, 1/2 teaspoon salt, and black pepper to taste. Whisk in the olive oil. Place the buns cut-side up on a work surface and lightly drizzle with a quarter of the dressing. Place the arugula on the bottom halves of the buns. Top with sliced ​​tomatoes, onions, and artichokes. Season with salt and drizzle with another quarter of the dressing.
3. Drain the tuna, but leave it lightly oiled. Toss the tuna with the remaining dressing, then divide it evenly among the sandwiches. Peel and thinly slice the hard-boiled eggs and arrange the slices on top of the tuna. Top with the anchovy fillets, if using, followed by the olives and radishes. Top with the top halves of the buns, pressing them down.
4. Wrap each sandwich in plastic wrap and place the skillet on top as a weight; let sit for at least 15 minutes to allow the bread to absorb all the juices.