Sanduíche de salada de atum à mediterrânea

Ingredientes

• 2 (5-ounce) cans tuna in water or olive oil
• 3 tablespoons mayonnaise
• 2 teaspoons lemon juice
• 1 teaspoon fresh chopped dill
• 1 teaspoon fresh chopped parsley
• 2 tablespoons crumbled feta cheese
• 1 tablespoon chopped sun-dried tomatoes
• 1 tablespoon chopped pitted Kalamata olives
• 1 tablespoon chopped pitted green olives
• 1 tablespoon chopped red onion
• 1 seeded demi baguette or half baguette, split
• 2 tablespoons olive oil
• 1/2 cup sliced cucumber
• 2 cups baby arugula

Modo de preparo

1. 1

   Drain the tuna and place it in a large bowl.

2. 2

   Add the mayonnaise, lemon juice, dill, and parsley to the bowl. Stir to combine.

3. 3

   Add the feta, sun-dried tomatoes, Kalamata olives, green olives, and red onion to the bowl.

4. 4

   Stir to combine, cover, and refrigerate until ready to use.

5. 5

   Drizzle the split baguette with olive oil.

6. 6

   Toast the baguette in either a toaster oven or conventional oven until golden and lightly crisp.

7. 7

   Spoon half of the tuna salad mixture onto the baguette and spread it out evenly.

8. 8

   Top the tuna with a layer of sliced cucumber.

9. 9

   Top the cucumber with the remaining tuna and spread it out evenly.

10. 10

    Top the tuna with arugula.

11. 11

    Cap the sandwich with the baguette top and secure with toothpicks.

12. 12

    Slice the sandwich into quarters and serve.