Prep: 1. In a pot, cover eggs in cold water and bring to boil. Cover with a lid, shut off heat and set a timer for 13 minutes. 2. After 13 minutes, rinse eggs with cold water and peel. 3. Thinly slice hard boiled eggs. 4. Bring a pot of salted water to a boil and cook green beans for 3 minutes, then rinse quickly in cold water. Dice green beans. 5. Chop: olives, onion and parsley. 6. Grate garlic. Make: 1. Crumble tuna and mix olives, capers, onions, artichoke hearts, string beans, parsley, garlic, ~3 tablespoons lemon juice, 6 tablespoons oil, salt and pepper. Maintain rough texture, do not mix smooth. 2. Slice baguette lengthwise in half. Spread mayo on the bottom half, then drizzle balsamic vinegar and rest of oil on the other half. 3. Scoop tuna on baguette. Line egg slices on top of tuna. Top with arugula, slice and serve.