Pan Bagto alla Provenzale

Preparation:

Preparation: Put the eggs in a saucepan with cold water, bring to the boil and cook for 7 minutes, then peel them and cut them into slices. Prepare a dressing with oil, vinegar, pepper and salt. Wash and dry the tomatoes and cut them into round slices. Peel and chop the onions. Drain the tuna and anchovies. Chop the washed and cleaned pepper and fennel. Finely chop the peeled garlic. Transfer everything into a salad bowl, add the olives and mix. Cut the loaves in half lengthwise, remove the breadcrumbs and sprinkle each half with the sauce. Distribute the filling on the bases and cover with the cap.