INGREDIENTS

2 6 oz. cans of tuna flakes in vegetable oil

1 1⁄2 tbsp. finely chopped onions

1⁄2 tsp. finely chopped capers

1/3 cup steamed and roughly chopped broccoli

1 tsp. finely chopped jalapeño

2 1⁄2 tsp. grainy Dijon mustard

1 tsp. Sriracha hot sauce

2 1⁄2 tsp. red wine vinegar

1 tbsp. olive oil

1 cup salad greens, preferably arugula and baby rocket

2 croissants or any crusty bread

Salt and pepper to taste

PREPARATION

1. Drain tuna. Make sure to drain as much liquid as you can.
2. Place tuna, onions, capers, jalapeño, and broccoli in a bowl.
3. Add Dijon mustard, Sriracha sauce, and half of the red wine vinegar. (You may add some more if you want a sour bite.)
4. Season with salt and pepper; mix gently so as not to break the tuna pieces.
5. Slice croissants crosswise in half and toast until just golden brown.
6. Place salad greens in a bowl and toss in olive oil and red wine vinegar. Season with salt and pepper.
7. Place salad greens on croissants then add tuna. Top with remaining croissant halves and serve immediately.