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Tuna Niçoise Sandwiches with Olive Mayonnaise

Howard L. Puckett
Yield Makes 4 servings


  • 1/2 cup mayonnaise
  • 1/4 cup pitted kalamata olives, finely chopped
  • 1/2 teaspoon anchovy paste
  • 1 (12-ounce) can solid white tuna, drained and flaked
  • 2 hard-cooked eggs, chopped
  • 1/4 cup chopped red onion
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon coarsely ground pepper
  • 8 slices potato bread
  • 1 cup loosely packed arugula or spinach leaves
  • 8 slices tomato

How to Make It

  1. Combine first 3 ingredients in a small bowl. Combine tuna and next 5 ingredients in a medium bowl; set aside.

  2. Spread mayonnaise mixture on one side of each bread slice. Divide arugula evenly among 4 bread slices; top with tomato slices.

  3. Spread tuna mixture evenly over tomato slices; top with remaining 4 bread slices.