Tuna and Olive Tapenade Tea Sandwich


These trim little sandwiches are an elegant picnic food. Pack them snugly into a box lined with a tea towel spritzed with water so they won't dry out.


  • 2 six-ounce cans water-packed, solid white tuna, drained

  • 2 tablespoons mayonnaise

  • 8 slices white bread

  • ½ cup Olive Tapenade


  1. Combine the tuna and mayonnaise in a medium bowl. Spread tuna mixture on 4 slices of bread. Spread tapenade on remaining 4 slices of bread; place over slices with tuna mixture, tapenade side down. Trim crusts; cut sandwiches in half.

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