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Servings: 12


  • 3/4 cup FRENCH'S® Dijon Mustard
  • 1 1/2 cups Mayonnaise
  • 3/4 cup Chopped Kalamata olives
  • 2 tbsp. Finely chopped garlic
  • 2 tbsp. FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 12 each Ciabatta rolls, 4-inch, toasted
  • 3 cups Arugula salad greens
  • 3 cups Julienne red onion
  • 12 each Grilled tuna fillets, 4 oz.


  • 2. To prepare each sandwich: spread 2 tbsp. tapenade aioli on bottom half of ciabatta roll. Top with 1/4 cup arugula, 1/4 cup sliced red onion, 1 tuna fillet and 2 tbsp. additional tapenade aioli. Close with top half of sandwich.
  • 1. To prepare tapenade aioli: combine Dijon mustard, mayonnaise, kalamata olives, garlic and cayenne pepper sauce in bowl and stir to blend. Cover and refrigerate to hold.