Tuna Nicoise Salad Sandwiches: Sophisticated, Substantial and Satisfying

I think sandwiches are a perfect food - and I love eating the wide variety of them in its many shapes and forms - wheat bread, white bread, mayo, no mayo, mustard, relish, garlic sauce, toasted, warm, cold, cheese and turkey. I prefer not all those things at once but the wide range and variety of things that can go in is simply magnificent.

This tuna salad is originally from Martha Stewart and she uses it as a Tuna Nicoise Crostini which is a great appetizer, albeit a bit time consuming. I love the flavors and want to eat them simply for lunch, which is why I transformed it into a sophisticated tuna salad for lunch. The capers, olives, and tarragon simply elevate the dish to an entirely different level.

Tuna Nicoise Salad
(enough for 4-5 sandwiches)

1/2 cup green olives, pitted
4 hard-boiled eggs, peeled and chopped (I put eggs in pot of cold water, bring the pot to a boil, and then remove the pot from heat and let it steep in the hot water for 10 minutes.)
5 tablespoons mayonnaise
1 three-ounce can solid white tuna in oil, drained and broken into small pieces
2 tablespoons capers, drained and chopped
1 tablespoon chopped fresh tarragon leaves, plus more for garnish
Salt and freshly ground black pepper

Mix mayonnaise, tuna, chopped olives, capers, eggs, and chopped tarragon; stir to combine. Season with pepper. Eat your choice of bread (bagels are also good) and top with arugula, avocado, lettuce, cheese or tomato. Your choice!