Niçoise Toast
['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']
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.
Toss lemon juice, tomatoes, shallot, sugar, and a pinch of kosher salt in a medium bowl.
Whisk mayonnaise, garlic, vinegar, and paprika in a small bowl; season with kosher salt.
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.
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.
Paprika mayonnaise can be made 2 days ahead. Cover and chill.
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