Name: Smoky Tuna-Cucumber Sandwich with Fennel, Arugula & Pistachio Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 3 (170 g) cans chunk light tuna in water; 1 ½ English cucumbers; 3 fennel bulbs; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ¾ cup pistachios, unsalted; ¾ cup plain Greek yogurt; 12 slices whole grain bread; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt; smoked paprika

Smoky Tuna-Cucumber Sandwich with Fennel, Arugula & Pistachio SaladSmoky Tuna-Cucumber Sandwich with Fennel, Arugula & Pistachio Salad — a 30-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

3 (170 g) cans chunk light tuna in water

1 ½ English cucumbers

3 fennel bulbs

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

¾ cup pistachios, unsalted

¾ cup plain Greek yogurt

12 slices whole grain bread

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

smoked paprika

Instructions

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Shave parsley leaves off the stems; discard stems and mince the leaves. Divide between one medium and one large bowl (set large bowl aside for the salad).

Add yogurt, mayo, Dijon, and spices to the medium bowl with the parsley. Stir to combine the creamy dressing.

Drain tuna, add to the bowl with the creamy dressing, and flake with a fork. Stir to combine the tuna salad and set aside.

Zest and juice lemons into the large bowl with the parsley. Add oil, Dijon, honey, and salt, then whisk to combine the salad dressing.

Trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl with the salad dressing.

Roughly chop pistachios. Add to the bowl, along with arugula, and toss to combine the salad. Set aside.

Trim and slice cucumbers crosswise into thin rounds.

Toast bread if desired. Divide tuna salad between half of the slices and spread out in an even layer. Layer with cucumber, close sandwiches with remaining slices of bread, and cut in half.

To serve, divide sandwiches and salad between plates. Enjoy!

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