Pesto Tuna Baguette Sandwich
Ingredients
- 2 – 5 oz. cans Genova Yellowfin Tuna in Oil
- 4 tablespoons basil pesto, divided
- 1 (12 inch) baguette, cut in half lengthwise
- Baby arugula
- 3 hard boiled eggs, quartered
- Kosher salt
- Fresh cracked pepper
Description
- Open the yellowfin tuna and drain off any extra olive oil. In a small bowl add the tuna and 2 tablespoons of the basil pesto. Mix gently and set aside.
- Spread the remaining pesto on the top and bottom of the inside of the baguette.
- Add baby arugula to the bottom section of the baguette, top with the desired amount of pesto tuna and then top with hard boiled eggs. Season the sandwich with a little kosher salt and fresh cracked pepper and top with remaining baguette half.
