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Bring a large pot of water to a boil, add a pinch of salt, and blanch the green beans in it for about 3 minutes.
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Drain the beans in a colander and place them in a bowl full of ice until they are completely cold.
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Drain again well and set aside. (The goal is to cook the green beans just enough to remove the raw taste but still keep the vibrant color and nice crunch.)
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Bring another large pot of water to a boil. Add the eggs to the boiling water, and cook for 6 minutes (this will yield soft yolks).
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Remove the eggs from the water and run them under cold water until they are cooled enough to peel.
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Coarsely chop the peeled eggs and add them to the green beans.
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Add the tuna, tomatoes, olives, shallot, and basil to the egg mixture, and toss well to combine.
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In a small bowl, whisk the oil, vinegar, anchovy, and garlic.
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Season to taste with salt and pepper, and pour this vinaigrette over the green bean and eggs.
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Toss well until everything is nicely seasoned with the vinaigrette.
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Cut the baguette in half lengthwise, and spread the tuna salad all along the bottom half.
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Replace the top of the baguette, wrap with a layer of parchment paper and then a layer of foil or plastic wrap.
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Refrigerate 6 hours or overnight.
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When ready to serve, cut the baguette into 4 pieces.