Step 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.

Step 2

Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a small bowl.

Step 3

Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.

Step 4

Heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add 2 slices of bread and cook, adjusting heat as needed, lightly toast one side then flip and toast the other side until bottoms are deeply browned, about 3 minutes. Transfer to a platter.

Step 5

Spread mayonnaise mixture over the more toasted side of bread.

Step 6

Top with tuna, then tomato mixture; spoon some of the dressing over the toast.

Step 7

Tear each egg into 3 or 4 pieces and arrange on top.

Step 8

Season with flaky sea salt and pepper. Scatter herbs and olives over.