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Bon Appétit

Tuna Salad on Olive Bread with Arugula

4.2

(15)

Complete this one with cherry tomatoes, potato chips, and lemonade.

Recipe information

  • Yield

    Makes 6

Ingredients

2 6-ounce packages albacore tuna packed in water, drained
3/4 cup mayonnaise
1/2 cup chopped green onions
1/4 cup diced seeded English hothouse cucumber
1/4 cup minced fresh dill
1/4 cup drained capers
2 tablespoons Dijon mustard
2 tablespoons minced fresh tarragon
12 1/3-inch-thick slices olive bread
1 cup arugula

Preparation

  1. Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)

TagsSandwichAmericanTunaFishSeafoodCucumberVegetableDillHerbs & SpicesTarragonArugulaLeafy GreensMainLunchBrunchDinnerNut FreeWeeknight MealsQuickEasy30 Minutes or LessMake AheadNo-CookBon Appétit
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