MEDITERRANEAN TUNA SALAD SANDWICHES

These sandwiches are perfect for dinner on a hot summer evening. Serve with a tomato-basil salad and a glass of white wine or a beer.

2 (6 oz) cans solid white tuna, drained

¼ cup chopped sun-dried tomatoes, in oil

¼ cup red onion, finely diced

¼ cup extra-virgin olive oil

¼ cup capers

¼ cup Italian black olives, seeds removed and coarsely chopped

¼ cup chopped Italian parsley

Zest and juice of ½ lemon

Sea salt and freshly ground black pepper

Arugula

Mozzarella cheese, sliced

Fresh basil leaves

Crusty Italian bread, toasted

Extra-virgin olive oil, for drizzling

In a bowl, mix together the tuna, sun-dried tomatoes, onion, olive oil, capers, olives, parsley, lemon zest, and lemon juice.

Season to taste with salt and pepper.

Add a handful of arugula to the bottoms halves of bread.

Spoon tuna salad on top of arugula.

Add a slice of mozzarella and a couple of basil leaves.

Drizzle with a little extra-virgin olive oil and top with bread.

Serves 4