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Tuna and Sun-Dried Tomato Sandwiches

2 tb Mayonnaise
2 tb Plain yogurt
1 Garlic clove; minced and mashed to a paste with 1/4 teaspoon salt
3 tb Minced fresh basil leaves
1 ts Fresh lemon juice; up to 2
A; (6 1/2-ounce) can tuna packed in oil or water, drained and flaked
1 tb Finely chopped pitted Kalamata or other; or to taste brine-cured black olives
2 tb Minced drained sundried tomatoes packed in oil
2 Scallions; chopped fine
Two; (5-inch) lengths of Italian or French bread, halved horizontally and toasted or grilled
Arugula or lettuce leaves

In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

Makes 2 sandwiches.

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