Layer Mediterranean ingredients into a hollowed-out artisanal loaf to make this oversized sandwich. Pack it whole and bring a serrated knife to cut it up at the beach.
, trimmed, about 1 cup
3 80-g cans
, about 370 g
1 1/2 cups
, thinly sliced
thinly sliced red
BOIL eggs in a large pot of water over medium-high for 8 min. Add green beans to eggs and cook until beans are tender-crisp, 2 to 3 more min. Drain beans and eggs, and rinse with cold water. Peel eggs and thinly slice crosswise. Chop green beans into 1/4-in. pieces. Stir beans with tuna, Dijon and mayo in a medium bowl.
WHIRL olives with garlic, anchovies and oil in a food processor until smooth, about 2 min.
SLICE off top third of loaf using a serrated knife. Using your fingers, hollow out the bread from the top and bottom pieces, leaving a 1-in.-thick shell of bread. Save excess bread for another use.
SPREAD tuna mixture over the bottom bread shell. Top with 1 cup of arugula, then tomato slices, onion and egg slices. Scatter remaining 1/2 cup arugula overtop. Spread the inside of loaf top with olive paste. Sandwich muffuletta and wrap tightly with plastic wrap. Refrigerate for at least 1 hour. To serve, slice into 6 wedges.