Open the canned tuna and drain off any extra olive oil.
In a small bowl add the tuna and 2 tablespoons of the basil pesto. Mix gently and set aside.
Spread the remaining pesto on the top and bottom of the inside of the baguette.
Add baby arugula to the bottom section of the baguette, top with the desired amount of pesto tuna, and then top with hard boiled eggs.
Season the sandwich with a little kosher salt and fresh cracked pepper and top with the remaining baguette half.
