© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Sandy U.
½ cup light mayonnaise
1 ½ tablespoon capers
1 ½ tablespoon chopped black olives
1 ½ tablespoon fresh lemon juice
1 ½ can tuna, packed in water and drained
3 hard boiled eggs
salt to taste
freshly ground black pepper
6 Italian rolls, sliced in half
1 ½ cup arugula or watercress leaves
12 slices tomato
6 thin slices red onion
Combine the mayonnaise, capers, olives and lemon juice in a food processor until combined. In a medium bowl, combine the tuna, eggs and half of the mayonnaise mixture with a fork until well blended. Season to taste with salt and pepper. Spread both sides of each roll with the remaining mayonnaise mixture. On the bottom half of each roll, place several leaves of arugula, 2 slices of tomato and a slice of onion. Top with a portion of the tuna mixture and the other half of the roll.