3 tablespoons extra-virgin olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans oil-packed tuna (6 ounces each), drained
1/4 English cucumber
1/2 small red onion
8 inch country style round bread loaf
3 tablespoons jarred olive tapenade
1 cup fresh basil leaves
2 hard-cooked large eggs