We made it—Reintroduction, Day 10! So buckle up, everybody, here comes gluten. Again, be sure to be mindful of how you're feeling after eating this absolutely delightful open-faced sandwiches so you can better evaluate if gluten should be a part of your regular rotation...or not.
Makes 4 servings
What you need
4 thick slices sourdough bread, cut in half
4 tablespoons Tessemae’s Lemon Garlic
½ cup pitted Kalamata olives, sliced
½ cup chopped cherry tomatoes
½ small shallot, finely chopped
2 tablespoons finely chopped parsley
2 tablespoons finely chopped basil
¼ pound haricot verts (thin green beans), cut into ½-inch pieces and blanched
3 cans albacore olive oil-packed tuna (we like Wild Planet)
4 tablespoons Tessemae’s Italian, plus additional for serving
2 cups arugula
What you do
- Heat 2 tablespoons of the Lemon Garlic in a large skillet over medium-high heat. Place 4 of the bread slices in pan, and cook, until browned, about 3-4 minutes; repeat on other side. Remove bread from pan and repeat with remaining 2 tablespoons Lemon Garlic and 4 slices bread.
- While bread is cooking, gently toss together olives, tomatoes, shallot, parsley, basil, haricot vert and 3 tablespoons of the Italian. Very gently fold in tuna; set aside.
- Toss arugula with remaining 1 tablespoons Italian and divide it between bread slices. Top each with tuna salad and drizzle with more Italian before serving.