• 1/4 cup olive oil
  • 4 teaspoons balsamic vinegar
  • 4 (3 ounce) cans light chunk tuna in water (drained)
  • 4 ounces feta , crumbled
  • 20 small black olives , chopped
  • 16 cups arugula
  • 4 medium tomatoes , sliced
  • 8 slices whole grain bread (thick slices)
  • 1 Combine oil and vinegar.
  • 2 Mix tuna in a bowl with 4 tsp dressing, feta and olives.
  • 3 Layer 1 cup arugular, 2 slices of the tomato and tuna mixture on each of 4 slices of bread.
  • 4 In a bowl, toss 12 cups arugula with remaining tomatoes and dressing. Serve with sandwich.