Heat pan on medium high heat. Fry salami until crispy. Drain on a paper towel and set aside.
In bowl combine minced kalamata, olives, 1/2 of the tuna and all the tuna oil, chopped tomatoes, garlic powder or minced garlic, balsamic vinegar, salt and black pepper. Gently stir making sure not to break the tuna apart too much.
Spoon the tapenade filling on top of baguette slices. Top with remaining tuna, strips of crispy salami and fresh basil.