TUNA TRIPLE DECKER SANDWICHES WITH OLIVES AND TARRAGON

Think Ni├žoise salad and experience the taste in this tuna mixture. Make sandwiches with multi-grain, whole wheat, rye or egg bread, alternating so that there is different bread in the centre than there is on the outside. Top the tuna with lettuce and tomato if desired.

TUNA TRIPLE DECKER SANDWICHES WITH OLIVES AND TARRAGON
Adapted from lcbo.com
TUNA TRIPLE DECKER SANDWICHES WITH OLIVES AND TARRAGON

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

PIECES

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Adapted from lcbo.com

Ingredients

  • Two

    (170 g) cans solid white tuna, drained

  • 8

    olives, chopped

  • 1/4

    cup (50 mL) finely chopped red pepper

  • 1/4

    cup (50 mL) chopped green onion

  • Dressing:

  • 2

    anchovies, chopped

  • 1/2

    cup (125 mL) mayonnaise

  • 2

    tsp (10 mL) chopped fresh tarragon

  • 2

    tsp (10 mL) lemon juice

  • Salt and freshly ground pepper

  • 3

    tbsp (45 mL) unsalted butter

  • 15

    slices whole wheat and white bread, crusts removed

Directions

1. Flake tuna in a bowl. Combine with olives, peppers and green onions. 2. Mix together anchovies, mayonnaise, tarragon and lemon juice in a separate bowl. Combine dressing with tuna. Season well with salt and pepper. 3. Butter 1 side of 3 slices of bread. Place on counter butter-side up. Spread tuna filling on 1 slice, top with second slice (butter-side up), add more tuna filling, finish with last slice butter-side down. Cut on diagonal into 4 triangular pieces. Repeat with remaining bread and tuna filling,

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