Ingredients
2
6-ounce packages albacore tuna packed in water, drained
1/2
cup chopped green onions
1/4
cup diced seeded English hothouse cucumber
1/4
cup minced fresh dill
2
tbsp minced fresh tarragon
12
1/3-inch-thick slices olive bread
Directions
1.
Mix tuna, 1/4 cup mayonnaise, and next 6 ingredients in medium bowl to blend. Season with salt and pepper. Divide tuna salad among 6 bread slices; top with arugula leaves. Spread remaining mayonnaise on remaining 6 bread slices; place atop arugula. Cut sandwiches in half; wrap each tightly in plastic wrap. (Can be made 1 day ahead. Refrigerate.)
Columbus Restaurants
