- For the sandwich
- 2 cans Canned tuna (each 185 grams, drained)
- 1 tablespoon Caper
- 1 ½ bunches Arugula
- 120 grams Mayonnaise
- 100 grams Yogurt (0.1% fat)
- freshly ground peppers
- 1 tablespoon lemon juice
- 2 tomatoes
- 12 slices Toast (from the supermarket)
For the sandwich, drain tuna and dissect finely with a fork. Chop capers and 1 bunch arugula. Mix tuna in a bowl with mayonnaise and yogurt and season with salt, pepper and lemon juice.
Slice tomatoes and season with salt and pepper. Remove crust from toast if needed. Spread tuna mixture on 6 slices of toast, cover with tomato and arugula and top with remaining slices of toast and press lightly. Cut each sandwich into two triangles. Serve garnished with halved caperberries and olives.