¼ cup minced shallot
¼ cup extra-virgin olive oil
¼ cup white wine vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 cups baby arugula
2 cans olive oil packed tuna, broken up into large chunks
4 individual sized ciabatta loaves or baguettes
¼ cup thinly sliced red onion
¼ cup kalamata olives, sliced
2 hard boiled eggs, peeled and sliced
½ cup basil leaves
Sea salt and freshly ground black pepper, to taste.
Shake shallot, olive oil, vinegar, lemon juice and mustard together in a tight sealing jar. Toss half of the dressing with the arugula and half, in a separate bowl, with the tuna.
Divide the arugula amongst four of the ciabatta halves, then layer with onion, olives, egg, basil and tuna. Season with salt and pepper and top with the other ciabatta half. Press down firmly, wrap and refrigerate for at least an hour before serving.