oil-packed tuna fish drained
fresh lemon juice
4 slice(s), (1/2 inch thick), lightly toasted
1 large, thinly sliced
6 medium, thinly sliced
2 large, hard-cooked, sliced
6 large, kalamata, pitted and very thinly sliced
1 medium, thinly sliced
- Drain the tuna, reserving 1 tablespoon of the oil in a small bowl. Flake the tuna in a separate small bowl.
- To make the dressing, whisk the mustard and lemon juice into the reserved oil.
- Place the slices of bread on a work surface and lightly brush with some of the lemon dressing. Top each slice of bread with a lettuce leaf and slices of tomato. Top evenly with the tuna and drizzle with half the dressing. Place the radishes and eggs on top of the tuna, then sprinkle with the olives and scallion. Drizzle the sandwiches with the remaining dressing and sprinkle with the pepper. Yields 1 sandwich per serving.