Ingredients

The following ingredients have 4 Servings
  • 6 ounces tonnino yellowfin tuna fillets in olive oil (drained)
  • 1 tablespoon sour cream
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • 1 hard boiled egg (diced)
  • 1 tablespoon of fresh parsley (chopped)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 slices Pepperidge Farm® Harvest Blends bread (toasted)
  • 1 medium tomato sliced
  • 1/4 cup of arugula or baby spinach

Instruction

  • Combine all ingredients in a bowl, breaking up tuna and stir together to evenly blend.
  • Pile on a large heaping of tuna salad on toasted bread. Top with tomato slice and arugula.
  • Top with second piece of bread or serve open face, like toast.