Ingredients
1
12 1/2-ounce can tuna packed in water, well drained
1
6 1/8-ounce can tuna packed in water, well drained
1
1/2 tbsp fresh lemon juice
2
1-pound soft French or Italian bread loaves
6
tbsp (about) olive paste (olivada) or olive spread*
2
1/2-ounce packages fresh arugula or watercress
1
red onion, thinly sliced
*Available at Italian markets and specialty foods stores. If unavailable, puree 1/2 cup pitted, black, brine-covered olives (such as Kalamata) in processor or blender.
Directions
1.
Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)
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