Tuna Salad on Olive Bread w/Arugula

prepared by and photo by Emily Doscher

Turn a regular can of tuna into something special with fresh herbs, arugula and a few other staples you have in your frig.  Olive bread only enhances the experience.

Size: 6 servings

2 (12 oz) cans 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 tbsp Dijon mustard
2 tbsp minced fresh tarragon
12 1/3" 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 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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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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