Tuna Nicoise Sandwiches

2 5-inch lengths of baguette, halved lengthwise
handful mesclun
3 ounces tuna
1 large garlic clove
1 tablespoon drained capers
1 tablespoon olive oil
1 tablespoon lemon juice
2 hardcooked eggs, sliced
2 roma tomatoes, sliced
2 tablespoons Nicoise or Kalamata olives, pitted and halved.

Arrange greens over bottom halves of bread.

Gently stir together tuna, garlic, capers, olive oil, and lemon juice in a medium bowl. Divide the mixture amonth the sandwiches. Top with tomatoes, eggs, and olives. Cover with top halves, then press down on the sandwiches to compress ingredients.
Adapted from “Take a Tin of Tuna.”