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Ingredients
2 servings
¼ cupcapers
drained and minced
6 Tbspolive oil
2 Tbspchives
minced
1 ½ TbspDijon mustard
2 x 4 ozcans tuna in water
drained
3eggs
hard boiled, diced
1fennel bulb
trimmed and cut into 1/4” pieces
2lemons
zested and juiced
2 sprigsrosemary
minced
Kosher salt
black pepper
freshly ground, to taste
hot sauce
to taste
0.5Whole-wheat baguette
halved lengthwise and then crosswise
Baby arugula
for serving
Olive tapenade
for serving
Instructions
Step 1
* Make the sandwich: Stir 1⁄3 cup fennel, the capers, oil, chives, mustard, tuna, lemon zest and juice, rosemary, salt, and pepper in a bowl. Spread tuna salad on bottom of baguette, then top with arugula, tapenade, and top of baguette.
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