Tuna Salad On Olive Bread With Arugula Recipes

TUNA SALAD ON OLIVE BREAD WITH ARUGULA

Steps:

• 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.)

SEARED TUNA WITH OLIVE-TAPENADE VINAIGRETTE AND ARUGULA

Steps:

• Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.
• Brush baguette slices and tuna on both sides with oil. Sprinkle tuna with salt and pepper. Heat large nonstick skillet over medium-high heat. Add baguette slices; toast until golden, 3 to 4 minutes per side. Transfer to plate. Add tuna to same skillet; cook to desired doneness, 1 to 2 minutes per side for medium-rare.
• Divide arugula among 4 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. Place 2 baguette slices alongside each and serve.

TUNA, ARUGULA AND FETA SANDWICH AND SALAD

Steps:

• Combine oil and vinegar.
• Mix tuna in a bowl with 4 tsp dressing, feta and olives.
• Layer 1 cup arugular, 2 slices of the tomato and tuna mixture on each of 4 slices of bread.
• In a bowl, toss 12 cups arugula with remaining tomatoes and dressing. Serve with sandwich.