1 can (6-ounce) tuna, oil packed, drained
2 eggs, hard-cooked, peeled, and chopped
3 tablespoons mayonnaise, Hellmann’s® or Best Foods®
1 tablespoon capers
10 niçoise olives, pitted
1 teaspoon fines herbes, Spice Islands® Salt and ground black pepper
2 round potato buns
2 Bibb lettuce leaves
6 slices roma tomato
1⁄4 red onion, peeled and thinly sliced into rings
In a medium bowl, combine tuna, eggs, mayonnaise, capers, olives, fines herbes, and salt and pepper to taste. Mix thoroughly.
Open potato buns and place one lettuce leaf on the bottom half of each bun. Divide tuna mixture between the 2 sandwiches. Top each with 3 tomato slices and half of the red onion rings.