Italian tuna & artichoke tramezzini
2 tsp, chopped
Chunk light tuna in water
4 oz, drained well
Canned artichoke hearts without oil
½ cup(s), chopped
4 slice(s), thin , crusts removed
- In small bowl, whisk mayonnaise, capers, mustard, lemon zest, salt, and black pepper. Mix in tuna and artichokes.
- Divide tuna mixture between 2 slices of bread. Cover each with 1 slice of bread. Cut each sandwich diagonally into triangles and wrap in wax paper. Refrigerate for up to 1 day.
- Serving size: 2 triangles