Boil eggs in a large pot of water over medium-high for 8 minutes. Add green beans to eggs and cook until beans are tender-crisp, 2 to 3 more minutes. Drain beans and eggs and rinse with cold water. Peel eggs and thinly slice crosswise. Stir beans with tuna, Dijon and mayo in a medium bowl.
Combine garlic with capers and oil in a small bowl.
Slice off top third of loaf. Hollow out the bread from the top and bottom, leaving a 1-inch thick shell of bread.
Spread tuna mixture over the bottom bread shell. Top with 1 cup arugula, then tomato slices, onion and egg slices. Top with remaining ½ cup arugula. Spread the inside of loaf top with garlic paste. Sandwich muffuletta and wrap tightly with plastic wrap. Refrigerate for at least 1 hour and up to 3 hours. To serve, slice into 6 wedges.
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Last updated: November 23rd, 2020
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