Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 2 sandwiches
Ingredients
2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons minced fresh basil leaves
1 to 2 teaspoons fresh lemon juice
a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
1 tablespoon finely chopped pitted Kalamata or other brine-cured black olives, or to taste
2 tablespoons minced drained sundried tomatoes packed in oil
2 scallions, chopped fine
two 5-inch lengths of Italian or French bread, halved horizontally and toasted or grilled
arugula or lettuce leaves
Preparation
In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.
