November 08, 2017
Lunch, Fish, Tuna,
Vegetables, Budget-Friendly, No-Cook, Quick Meals, Weeknight Meals, Kosher, Non-Dairy, Herbs, Sandwiches more
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"Recipe source: Cooking Light (November 2016)"
Drain tuna, reserving 2 tablespoons oil.
In a bowl combine tuna, reserved oil, celery, 3 tablespoons basil and the next 5 ingredients (-pepper); toss. Fold in eggs.
Top each bread slice with 3 tablespoons avocado, 2 tablespoons arugula and 1/4 cup tuna mixture. Garnish with remaining 1 tablespoon basil.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.