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Mediterranean Tuna Sandwiches

Photo: Oxmoor House
Yield 4 servings (serving size: 1 sandwich)

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

Nutrition 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

How to Make It

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

  2. 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.