l-lb tomatoes, cut into 1" pieces
1 shallot, thickly sliced
4 large eggs
Pinch of sugar
1 finely grated garlic clove
1-1/2 tsp red wine vinegar
1/2-tsp hot smoked Spanish paprika
4 Slices of bread
Two cans of tuna
1/2-cup torn mixed herbs
1/4-cup pitted olives
Bring a medium saucepan of water to a boil. Gently lower the eggs in with a slotted spoon. Cook 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs.
Toss tomatoes, shallow, juice from 1 lemon, sugar and a pinch of kosher salt in a bowl.
Whisk the garlic, mayo, red wine vineyard and paprika in a small bowl and season with salt.
Heat 2 TB olive oil in a large skillet. Cook 2 slices bread (sourdough is good) until deeply browned on bottom--about 3 minutes. Transfer to a platter; sprinkle fried side with kosher salt. Repeat with other 2 TB olive oil and 2 more slices of bread.
Top with drained tuna, spoon tomato mixture and some of the juices over the toast. Cut eggs into quarters and set on top. Season with flaky sea salt and pepper.
Scatter mixed herbs and olives over top and finish by drizzling with oil.