Tuna Florentine Sandwiches with Lemon-Caper Vinaigrette

Tuna Florentine Sandwiches with Lemon-Caper Vinaigrette Recipe
Oxmoor House
Fresh basil leaves and a homemade lemon-caper vinaigrette lend a vibrant Italian flair to this easy sandwich. For a simple, sweet-yet-healthful accompaniment, serve with juicy red grapes.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 3 Minutes

Nutritional Information

Calories 326
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 0.5 g
Monofat 2.9 g
Polyfat 2.9 g
Protein 25.3 g
Carbohydrate 43.1 g
Fiber 6 g
Cholesterol 26 mg
Iron 3.3 mg
Sodium 572 mg
Calcium 291 mg

Ingredients

1 (12-ounce) can albacore tuna in water, drained and flaked
1 1/2 cups bagged baby spinach leaves
1 cup fresh basil leaves
8 (1.5-ounce) multigrain bread slices (such as Arnold Healthy Multigrain), toasted

Preparation

1. Combine first 4 ingredients; toss well. Spoon tuna mixture evenly over each of 4 toasted bread slices. Top with remaining bread slices.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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