Mediterranean Tuna Sandwiches

5.0(24)

This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!

by Engrossed·published 2007-03-30

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Lunch/Snacks

Servings

4 serving(s)

Total time

10 min

prep 10 min

Calories / serving

338 kcal

Ingredients (12)

serves

4 teaspoons roasted red pepper olive oiloil
4 teaspoons balsamic vinegarbalsamic-vinegar
8 slices whole grain bread or 8 slices pita breadbread
2 (6 ounce) cans tuna in water, drained and flakedwater
1/3 cup sun-dried tomato packed in oil, drainedoil
1/4 cup ripe green olives or 1/4 cup ripe olives, sliced
1/4 cup red onions or 1/4 cup sweet Spanish onion, finely choppedonion
1/4 cup red bell pepper, finely chopped (optional)bell-pepper
3 tablespoons mayonnaise (optional) or 3 tablespoons low-fat mayonnaise (optional)mayonnaise
2 teaspoons capers (more to taste)
1/4 teaspoon fresh ground black pepperpepper
4 romaine lettuce leaves or 4 curly green lettuce leavesromaine

Instructions (6 steps)

01Toast bread if desired.
02

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Rich recipe — supports nutrition-aware planning.