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1
Finely chop garlic.
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2
In a shallow dish, combine 1 tablespoon olive oil, half the chopped garlic, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, the oregano, thyme, paprika, cumin, cardamom, cayenne, salt, and pepper to taste; whisk to combine.
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3
Add the tuna, turn to coat, and let stand for about 15 minutes at room temperature to allow the flavors to blend (or cover and refrigerate for up to 1 hour; return to room temperature before grilling).
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4
In a small bowl, stir together the mayonnaise, 1 tablespoon olive oil, the remaining garlic, and the remaining 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.
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5
Cover and refrigerate for up to 4 hours; return to room temperature before assembling the panini.
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6
Preheat the sandwich grill.
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7
Arrange the tuna steaks in the grill, close the top plate, and cook, turning once, until seared on the outside and pin on the inside, 3-4 minutes.
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8
Transfer to a cutting board, let cool slightly, then thinly slice.
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9
Leave the grill on and wipe clean the grill plates.
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10
Brush the crust sides of the rolls with the remaining 1 tablespoon olive oil and spread the cut side with the mayonnaise mixture (aioli).
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11
On the bottom half of each, arrange a layer each of the tuna, pepper, onion, eggs, and arugula, dividing evenly.
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12
Cover with the top halves of the rolls cut sides down, and press to pack gently.
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13
Place on the panini grill, close the top plate, and cook until the bread is golden and toasted and the filling is warmed, 3-5 minutes.
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14
Cut in half and serve right away.
