Pan Bagnet

Place the oil, vinegar, mustard, garlic, salt and pepper in a jar with screw top lid and shake until well combined. Cut the baguette in half lengthways and remove some of the soft bread from the center of each half to hollow out a little. Arrange the tuna, green pepper, tomato, eggs, onion and olives on the bottom half then drizzle with the dressing. Top with the other baguette half and wrap tightly with plastic wrap and refrigerate for at least 1 hour to allow the flavors to develop. Bring to room temperature before cutting in half to serve.