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Mediterranean Tuna Sandwiches

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Photo: Oxmoor House
Yield
4 servings (serving size: 1 sandwich)
Robyn Webb
May 2005
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 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.

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