Ingredients
¼ cup mayonnaise
¼ cup Dijon-style mustard
2 can (6 ounces each) low-sodium chunk white tuna packed in water, drained
2 green onion, sliced (about 1/4 cup)
2 Tbsp pitted, chopped Kalamata olive
2 Tbsp drained capers
8 slice Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
red leaf lettuce leaves
¼ cup Dijon-style mustard
2 can (6 ounces each) low-sodium chunk white tuna packed in water, drained
2 green onion, sliced (about 1/4 cup)
2 Tbsp pitted, chopped Kalamata olive
2 Tbsp drained capers
8 slice Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
red leaf lettuce leaves
Directions
Stir the mayonnaise and mustard in a medium bowl until the mixture is smooth. Stir in the tuna, onion, olives and capers.
Divide the tuna mixture between 4 bread slices. Top with the lettuce and remaining bread slices.
Tip: This recipe can be halved to make 2 servings.
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