Tuna Nicoise Sandwiches

This recipe serves:  1 2 4 6

1 1/2 tablespoons mayonaise, low-fat
1 teaspoon capers
1 teaspoon chopped black olives
1 teaspoon fresh lemon juice
2 ounces canned tuna, packed in water and drained
1/2 hard boiled egg, sliced
salt to taste
freshly ground black pepper
1 whole grain sandwich bun, sliced in half
1/4 cup arugula or watercress leaves
2 slices of tomato
1 thin slice of red onion
1. Combine the mayonnaise, capers, olives and lemon juice in a food processor until combined. (This can be made in advance and stored in the refrigerator for up to 3 days.)

2. In a medium bowl, combine the tuna, eggs and half of the mayonnaise mixture with a fork until well blended. Season to taste with salt and pepper.

3. Spread both sides of each roll with the remaining mayonnaise mixture. On the bottom half of each roll, place several leaves of arugula, 2 slices of tomato and a slice of onion. Top with a portion of the tuna mixture and the other half of the roll.

Serving Size: 1 sandwich

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