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.
0.25 cup mayonnaise0.25 cup Dijon-style mustard2 cans 0 less sodium canned tuna , drained2 sliced green onion (about 1/4 cup)2 tablespoons chopped pitted kalamata olives2 tablespoons drained capers8 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread4 leafs Red leaf lettuce
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