Ingredients
- 2 cans Cento Tuna Fish in Olive Oil (5 oz), drained
- 2 Celery Stalks, finely chopped
- 3 tbsp Cento Chefs Cut Sun Dried Tomatoes, chopped
- 2 tbsp Cento Pitted Green Olives, chopped
- 1 tbsp Cento Nonpareil Capers, drained and rinsed
- 2 tbsp Fresh Parsley, chopped
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 15 oz Ricotta Cheese
- 5 English Muffin, toasted and halved
- ¼ cup Baby Arugula
Directions
Cut each English muffin in half and toast. Set aside the six toasted halves. In a large bowl, mix together tuna, celery, sun-dried tomatoes, olives, capers, parsley, olive oil, lemon juice, salt and pepper. Set aside. Spread 2 tablespoons ricotta cheese evenly over the English muffins. Arrange arugula leaves on top of ricotta, then top with tuna mixture (about 2 tablespoons per muffin). Drizzle with olive oil if desired. Serves 8-10.
