niçoise tuna salad sandwiches

• 1 tbsp (15 mL) each extra-virgin olive oil and red wine vinegar
• 1/2 tsp (2 mL) Dijon mustard
• 1 pinch each salt and pepper
• 1 can (6 oz or 170 g) chunk white tuna
• 2 tbsp (30 mL) each diced sweet red pepper and red onion
• 2 tbsp (30 mL) diced (pitted) oil-cured black olives
• 1/2 cup (125 mL) arugula or baby lettuce, torn
• 4 slices Country Harvest Flax bread, toasted

Whisk together oil, vinegar, mustard, salt and pepper; set aside. Drain tuna and break up into bowl. Add oil mixture, red pepper, onion and olives; toss to combine. Add arugula; toss again. Sandwich between toast.

Makes 2 servings

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