Café Tuna Sandwiches
![Café Tuna Sandwiches](/-/media/project/dole/recipe-images/web-use_dole_tuna_cafe_sandwiches-38.png?h=600&w=1200&hash=E46E185645AE592CF85DE56E252082BB)
Ingredients
- ½ cup drained and coarsely chopped oil-marinated artichokes
- 3 tablespoons fat free mayonnaise
- 1 tablespoon fresh lemon juice (from 1 DOLE® Lemon)
- 1 loaf (16 ounces) whole wheat baguette, cut crosswise into quarters, then horizontally in half
- 12 DOLE® Butter Lettuce leaves
- 2 sliced Tuna au Poivre steaks (from Tuna au Poivre & Radish-Cucumber Crunch Salad recipe)
- ½ cup thinly sliced cucumber (from Tuna au Poivre & Radish-Cucumber Crunch Salad recipe)
- ½ cup thinly sliced radishes (from Tuna au Poivre & Radish-Cucumber Crunch Salad recipe)
Directions
- Stir artichokes, mayonnaise and lemon juice in a small bowl.
- Spread artichoke mixture on bottom halves of baguette; top with lettuce, tuna, cucumbers, radishes and top halves of baguette.
Tips & Tricks
Try using arugula or baby spinach in place of butter lettuce.
Wrap sandwiches in parchment paper and tie with kitchen string for a perfect picnic handheld. For food safety, make sure the sandwiches are packed in an insulated cooler with ice to maintain a temperature below 40°F.