An easy and delicious recipe for spring and summer is tangy, creamy and comes with a totally surprising ingredient!
Ingredients
For the Tapenade:
- 1 cup Pearls or Early California Black Ripe 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
Cooking Instructions
- 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.
