Tuna salad on olive bread with arugula

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Photo: Page Turner E-cookbooks

Prep Time:
20 minutes
Cooking Time:
0 minutes
Servings:
6


  • For the Tuna salad on olive bread with arugula:
  •  Tags for<b>Tuna salad on olive bread with arugula
  • Tags for Tuna salad on olive bread with arugula
  • main ingredients:
  • tuna Pageturner Cookbook
  • mayonnaise Pageturner Cookbook
  • cucumber Pageturner Cookbook
  • onion Pageturner Cookbook
  • type of dish:
  • lunch Pageturner Cookbook
  • type of recipe:
  • sandwich Pageturner Cookbook
  • Country cuisine:
  • American Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
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    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

    Directions

    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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