Tuna Salad on Olive Bread with Arugula Recipe

Tuna Salad on Olive Bread with Arugula Recipe

  • 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
  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.)
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