Mediterranean Tuna Sandwiches

Photo: Oxmoor House

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 31 %
Fat 10 g
Satfat 1.5 g
Monofat 5.7 g
Polyfat 1.4 g
Protein 21.2 g
Carbohydrate 31.3 g
Fiber 4.6 g
Cholesterol 18 mg
Iron 3.5 mg
Sodium 530 mg
Calcium 73 mg

Ingredients

4 teaspoons olive oil
4 teaspoons red wine vinegar
8 slices whole-grain bread
2 (6-ounce) cans low-sodium tuna in water, drained and flaked
1/3 cup roughly chopped drained oil-packed sun-dried tomato halves
1/4 cup sliced ripe olives
1/4 cup finely chopped red onion
3 tablespoons low-fat mayonnaise
2 teaspoons capers
1/4 teaspoon freshly ground black pepper
4 romaine lettuce leaves

Preparation

Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.

Combine tuna and next 6 ingredients (through pepper). Place 1 lettuce leaf on each of 4 bread slices. Top the lettuce evenly with tuna mixture, and cover with remaining bread slices. Serve immediately.

Note:

Robyn Webb,

May 2005