Ingredients

• 4 large eggs
• Juice from 1 lemon
• 1 lb. tomatoes, cut into bite-size pieces
• 1 medium shallot, thinly sliced
• A pinch of sugar
• Kosher salt
• 1/2 cup mayonnaise
• 1 small garlic clove, finely grated
• 1 1/2 tsp. sherry vinegar or red wine vinegar
• 1/2 tsp. hot smoked Spanish paprika
• 4 Tbsp. extra-virgin olive oil, plus more for drizzling
• 4 slices sourdough bread
• 2 (6–7-oz.) jars oil-packed tuna, drained
• Flaky sea salt
• Freshly ground black pepper
• 1/2 cup torn mixed tender herbs (such as dill, parsley, basil, and/or tarragon)
• 1/4 cup oil-cured black olives, pitted, flesh torn

Instructions

1. Bring a medium saucepan of water to a boil. Gently lower eggs into pot with a slotted spoon and cook 8 minutes. Transfer to a bowl of ice water and let cool. Peel eggs; set aside.
2. Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
3. Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
4. Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, until bottoms are deeply browned, about 3 minutes. Transfer to a platter and sprinkle fried side with kosher salt. Repeat with another 2 Tbsp. oil and remaining slices of bread.
5. Spread mayonnaise over toasted side of bread. Top with tuna and tomato mixture; spoon some of the juices over. Tear each egg into 3 or 4 pieces and arrange on top; season with sea salt and pepper. Scatter herbs and olives over; drizzle with oil.
6. Paprika mayonnaise can be made 2 days ahead. Cover and chill.