An easy and delicious recipe for spring and summer is tangy, creamy and comes with a totally surprising ingredient!
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For the Tapenade: 1 cup PEARLS Sliced Black Olives 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 2 large garlic cloves, peeled and put through a press 1 tablespoon drained capers 2 tablespoons extra-virgin olive oil ¼ teaspoon fine sea salt, or to taste ¼ teaspoon freshly ground black pepper
For the Sandwiches: 1 (5-ounce) can tuna packed in olive oil, drained 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 tablespoons finely chopped red onion 2 tablespoons finely chopped fennel bulb or celery 2 tablespoons finely chopped parsley Salt and pepper, to taste Squeeze lemon juice, to taste 4 slices crusty sourdough bread or sandwich bread, lightly toasted if desired 2 roasted red peppers from a jar, patted dry and thinly sliced 1½ cups loosely packed arugula leaves
To make the tapenade, pulse all ingredients in food processor until a chunky paste forms. Use right away or refrigerate for up to 1 week. To make the sandwiches, place the drained tuna in a bowl and mash with a fork until chunky. Stir in the mayonnaise, mustard, red onion, fennel or celery, parsley, salt, pepper, and lemon juice. Spread slices of bread thickly with tapenade. Top two pieces with the tuna, peppers, and arugula, and top with the remaining slices of bread.