Tuna and sun-dried tomato sandwiches

Yield: 1 servings

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

Gourmet July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Similar recipes