A Pan Bagnat with Warm Anchovy Vinaigrette

Name: A Pan Bagnat with Warm Anchovy Vinaigrette
Ingredients: 1 French Boule (or other crusty round loaf); 4 anchovies; 2 garlic cloves, smashed and chopped; 2 tablespoons capers, washed of salt-or use brined version; zest and juice of one lemon; 1 teaspoon Dijon; app one cup of extra virgin olive oil; splash of red wine vinegar; salt and freshly ground pepper; 1 english cucumber; 1/2 pint of oil cured black olives; 2-3 hard boiled eggs, sliced; 1-2 cans Italian tuna in olive oil, drained