Cooking Directions

• Stir the mayonnaise and mustard in a medium bowl until the mixture is smooth.  Stir in the tuna, onion, olives and capers.
• Divide the tuna mixture between 4 bread slices. Top with the lettuce and remaining bread slices.

Ingredients

• 0.25 cup mayonnaise
• 0.25 cup Dijon-style mustard
• 2 cans 0 less sodium canned tuna , drained
• 2 sliced green onion (about 1/4 cup)
• 2 tablespoons chopped pitted kalamata olives
• 2 tablespoons drained capers
• 8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread
• 4 leafs Red leaf lettuce