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French Tuna Sandwich

Takes a bit more work than your usual Tuna Fish Sandwich but it sure is worth it.

Ingredients:

  • 2 tsp. olive oil
  • 1 large onion, finely chopped
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  • 1/4 tsp. granulated sugar
  • salt and pepper to taste
  • 1 to 2 Tbsp. white vinegar
  • 2 tsp. dried tarragon leaves
  • 1/4 cup mayonnaise, preferably light
  • 2 Tbsp. pitted finely chopped black olives or tapenade (optional)
  • 2 sun-dried tomato halves, packed in oil, finely chopped
  • 170g can chunk light tuna, drained
  • 2 cups chopped spinach or arugula
  • 4 onion or kaiser buns, halved

Directions:

Heat oil in a medium-size frying pan. Add onion. Sprinkle with sugar, salt and pepper. Stir often over medium heat until onion turns golden, 5 minutes. Add 1 tablespoon vinegar and tarragon. Stir constantly until liquid has evaporated, 1 minute. Taste, then add more vinegar, if needed. Remove from heat. In a large bowl, stir mayonnaise with olives and tomatoes. Stir in onion mixture. Crumble in tuna. Stir in spinach.

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If making ahead, cover and refrigerate tuna mixture up to 2 days otherwise spoon over base of each bun. Top with bun lids. Serve or wrap and refrigerate. Sandwiches keep well, wrapped and refrigerated, up to one day.

Source: http://www.chatelaine.com

By sooz from Toronto, ON

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