Pan Bagnat with Fennel
INGREDIENTS
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 1/2 fennel bulb, very thinly sliced
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 1/2 cup mixed pitted olives, chopped
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 1/4 cup olive oil
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3 tablespoons white wine vinegar
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2 tablespoons chopped drained capers
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 1/2 teaspoon crushed red pepper flakes
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Kosher salt and freshly ground black pepper
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1 Persian or  1/4 English hothouse cucumber, thinly sliced
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2 6.7-ounce cans olive oilâpacked tuna, drained
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Kosher salt and freshly ground black pepper
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1 12-inch-long ciabatta loaf, halved lengthwise
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3 hard-boiled large eggs, peeled, sliced
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2 cups arugula
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