Be sure to use true baby carrots with tops. So-called baby carrots sold in bags are often whittled-down mature vegetables; their texture will be too tough for this recipe.
I love creating new variations on tuna sandwiches. This one is made with basil pesto, and served on rye bread with slices of tomato and leaves of lettuce. I made this for my husband's lunch the other day, and he wanted them again for dinner that night!