Tuna salad on olive bread with arugula

  • Time cooking time: None
  • Yield Serves: 6


    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


    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.
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