- 3/4 cup mayo
- 1/3 cup chopped fresh basil
- 2 5 ounce cans oil-packed tuna, drained
- 1 tablespoon fresh lemon juice
- 4 small ciabatta rolls, split and toasted
- 2 cups baby arugula
- 1/4 cup thinly sliced red onion
In small bowl, mix mayo and basil. In medium bowl, toss tuna and lemon juice; season. Spread basil mayo on rolls; top with arugula, tuna and onion.