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
How to Make It
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.