1 (12-ounce) can tuna packed in water, drained and flaked
1/4 cup diced celery
1/4 cup diced red bell pepper
2 tablespoons diced red onion
1/4 cup chopped fresh basil
4 green leaf lettuce leaves
8 whole-grain bread slices
How to Make It
Whisk together first 5 ingredients in a medium bowl. Add peaches and next 5 ingredients; toss gently.
Place 1 lettuce leaf on each of 4 bread slices, and spoon tuna mixture evenly over lettuce. Top with remaining 4 bread slices.
*Frozen sliced peaches, thawed and chopped (1 1/2 cups), may be substituted for fresh. To remove excess moisture, pat dry with paper towels after chopping.
Wine note: "The curry and peach combination finds a great match with Pinot Gris. I like Trimbach Reserve Pinot Gris 2001 [$18] because it gives the taster a lively, full-bodied feel. It 'pops' in your mouth. This is a fantastic marriage!" --Rosalind Johnson, Divas Uncorked, Massachusetts