1 can (6-ounce) tuna, oil packed, drained
2 eggs, hard-boiled, peeled and chopped
1 tablespoon capers
10 nià§oise olives
3 tablespoons mayonnaise, Best Foods
1 tablespoon fines herbes, Spice Islands
Salt and pepper
2 round potato buns
2 Bibb lettuce leaves
6 slices Roma tomato
¼ red onion, peeled and thinly sliced in rings
1. Combine tuna, eggs, capers, olives, mayonnaise, fines herbes, and salt and pepper to taste in a medium bowl. Mix thoroughly.
2. Open potato buns and place one lettuce leaf on the bottom half of each bun. Divide tuna mixture between the two sandwiches. Top each with three tomato slices and red onion rings.
Courtesy Semi-Homemade Cooking 3, Sandra Lee, author, published by Meredith Books, 2007