1 (16-ounce) package fresh green beans, trimmed
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard, Grey Poupon®
2 teaspoons red wine vinegar
2 (6.4-ounce) cans Albacore tuna in spring water, drained, StarKist®
1 cup grape tomatoes, halved
1⁄2 cup pitted niçoise or kalamata olives
1⁄4 cup thinly sliced red onion
Freshly ground black pepper
1 (16-ounce) package twin French bread baguette
In a large, deep skillet, cook green beans in boiling salted water to cover for 2 to 3 minutes, or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain well.
In a small bowl, stir together oil, Dijon mustard, and vinegar.
In a large bowl, combine green beans, tuna, tomatoes, olives, and onion. Add Dijon mustard mixture, tossing to coat. Add salt and pepper to taste.
Using a serrated knife, cut each French bread baguette crosswise into 2 equal portions; slice each portion lengthwise in half. Place egg slices evenly onto bottom halves of baguette pieces, and spoon tuna mixture evenly over eggs. Cover with remaining baguette pieces.