Tuna And Arugula Tramezzini (Venetian Tea Sandwiches) - cooking recipe

Ingredients

1 None large egg yolk
1 tbsp Dijon mustard
1/2 cup canola oil
1 tbsp lemon juice
-1 None Tuna and Arugula Tramezzini
2 (6 oz) cans tuna in oil, drained, flaked
1 None shallot, finely chopped
8 slices white bread
2 oz baby arugula

Preparation

To make the mayonnaise, combine egg yolk and Dijon mustard in a small bowl. Gradually whisk in oil in a steady stream until mixture thickens. Add lemon juice and season to taste.
Combine tuna and shallot. Fold in mayonnaise. Spread over 4 slices of bread, cover with baby arugula and top with remaining bread. Remove crusts and cut each sandwich in 1/2 diagonally.