Directions Step 1: In a medium bowl, place 1 (12-ounce) can water-packed, drained white albacore tuna. Break up with a fork. Fold in 1/4 cup chipotle mayonnaise, 2 tablespoons diced celery, 1 tablespoon minced red onion, 2 tablespoons shredded carrot and a pinch of blackening seasoning. Season with salt and pepper, to taste. Step 2: Divide tuna salad between two slices of toasted multigrain bread. Top with 1/2 sliced avocado, 1 sliced tomato, 1/2 cup arugula and remaining 2 slices of toasted bread. Cut sandwiches in half diagonally. For the chipotle mayonnaise: Step 1: In a small bowl, whisk together 1 cup mayonnaise and 1 1/2 tablespoons chipotle pepper puree until combined. Makes about 1 cup.