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Tuna Salad On Olive Bread With Arugula


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  • 2 packages albacore tuna packed in water - (6 oz ea) 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 slices olive bread, 1/3" thick
  • 1 cup arugula


Servings 6


Step 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.)

This recipe yields 6 servings.

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