- 1 12 1/2-ounce can tuna packed in water, well drained
- 1 6 1/8-ounce can tuna packed in water, well drained
- 3 tablespoons drained capers
- 1/4 cup mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 2 1-pound soft French or Italian bread loaves
- 6 tablespoons (about) olive paste (olivada) or olive spread
- 2 1/2-ounce packages fresh arugula or watercress
- 2 tomatoes, sliced
- 1 red onion, thinly sliced
- Available at Italian markets and specialty foods stores. If unavailable, puree 1/2 cup pitted, black, brine-covered olives (such as Kalamata) in processor or blender.
- Combine all tuna, capers, mayonnaise and fresh lemon juice in medium bowl. Season with pepper. Cut each bread loaf crosswise into 3 pieces, then halve each piece lengthwise. Pull out centers of bread pieces, leaving 1/2-inch-thick crusts. Spread olive paste on inside of each bread piece. Cover olive paste with generous amount of arugula. Spread 1/2 cup tuna mixture onto each bottom piece of bread. Top with sliced tomato and sliced onion, then with top pieces of bread. (Can be prepared 6 hours ahead.)