In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly. Makes 2 sandwiches. Gourmet July 1992
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|Serving Size: 1 Serving (74g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 179 (75%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 16.2mg||5 %|
|Sodium 428.8mg||15 %|
|Potassium 41.1mg||1 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 15.1g|
|Protein 1.3g||2 %|
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Calories per serving: 239
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