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Lemon-Pistachio Tuna Sandwich

Two Stars Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    0 minutes


2 (5 oz.) cans chunk light tuna in water, drained
1/4 tsp. grated lemon zest
1/4 cup fresh lemon juice
2 Tbsp. Taste of Inspirations California Extra-Virgin Olive Oil
1/8 tsp. freshly ground black pepper
1/2 cup shelled salted pistachios
2 scallions, very thinly sliced
2 Tbsp. finely chopped Nature's Place Organic Italian Parsley
2 Tbsp. Taste of Inspirations Black Olive Tapenade
8 slices Taste of Inspirations All Natural Oat-Nut Bread
1 cup baby arugula, packed
Lemon-Pistachio Tuna Sandwich


1. In a medium bowl, use a fork to gently mix tuna with lemon zest and juice, oil,pepper, pistachios, scallions, and parsley.
2. Spread 1/2 Tbsp. tapenade on each of 4 slices of bread and set aside. Divide tuna among the other 4 slices of bread. Top each with 1/4 cup of the arugula, thenplace reserved bread on top, tapenade side down.
3. Cut sandwiches in half and serve immediately or wrap well in foil or waxed paper.
Source: Hannaford fresh Magazine, July - August 2013


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a