Mediterranean Tuna Sandwiches

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 31%
  • Fat: 10g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.2g
  • Carbohydrate: 31.3g
  • Fiber: 4.6g
  • Cholesterol: 18mg
  • Iron: 3.5mg
  • Sodium: 530mg
  • Calcium: 73mg


  • 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


  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.
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