Tuna, Hummus, and Kalamatas on Toasted Multigrain

1/2 cup plain (not seasoned) hummus
3 tbsp mayonnaise (not low-fat)
1 to 1 1/2 tbsp lemon juice
3/4 tsp lemon zest
1 1/4 tsp ground cumin
Generous 1/2 cup chopped, pitted Kalamata olives
1/3 cup diced celery
3 tbsp chopped onions
9 to 10 ounces solid white albacore tuna, packed in oil or water, and drained well
1/2 cup unpeeled, seeded tomatoes, cut into 1/2-in dice, drained well
1/3 cup peeled, seeded cucumber, cut into 1/4-in dice
1/3 cup chopped mint
3/4 tsp kosher salt
Freshly ground black pepper
Crisp lettuce leaves, such as Romaine
12 slices crusty, country-style multigrain bread, toasted

1. In a medium bowl, stir the hummus, mayonnaise, 1tbsp lemon juice, zest, and cumin together until blended. Then stir in the olives, celery and onions. Stir in the tuna, tomatoes, cucumbers, and mint, mixing well. Season the mixture with salt and pepper to taste and add up to 1/2 tbsp lemon juice more if you like.

2. Divide the tuna salad and mound on 6 of the bread slices. Top with lettuce, and then with the remaining bread slices. Cut in half and serve immediately. Makes 6 sandwiches.
Copyright Betty Rosbottom 2015