Tuna Salad Tea Sandwiches
Drain the tuna and puree half with the mayonnaise until smooth. Mix the other half with the sour cream.
Rinse the tarragon, pat dry and chop finely. Finely chop the olives. Remove the ribs and seeds from the bell pepper and chop finely. Peel and finely chop the onion.
Remove the crusts from the white bread and crumble the bread into the tuna and mayonnaise puree. Mix well and spread the mixture onto 3 of the brown bread slices. Stir the tarragon, olives, pepper and onion into the tuna-sour cream mixture, season with salt and pepper and mix well. Spread the mixture onto the remaining brown bread slices. Assemble the sandwiches, cut into quarters and serve.