Provençal Tuna Sandwich Pan Bagnat

Ingredients

• 2 plum tomatoes, cored and thinly sliced crosswise
• Kosher salt, to taste
• 1 (5-oz.) can olive oil-packed tuna, drained
• 4 scallions, thinly sliced
• 1⁄2 small red bell pepper, stemmed, seeded, and thinly sliced into 2″ lengths
• 1⁄3 cup extra-virgin olive oil
• 1 tbsp. Dijon mustard
• 1 (7-inch–round) rustic bread loaf, split (about 20 oz.)
• 1 small bulb fennel, cored and thinly sliced crosswise
• 1 small cucumber, thinly sliced crosswise
• 2 hard-boiled eggs, thinly sliced crosswise
• 8 oil-cured anchovies, drained
• 10 salt-cured black olives, pitted and halved
• Freshly ground black pepper, to taste

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