Café Tuna Sandwiches

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

1. Stir artichokes, mayonnaise and lemon juice in a small bowl.
2. 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.