Tuna Florentine Sandwiches with Lemon-Caper Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 326
  • Calories from fat: 0.0%
  • Fat: 7.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 2.9g
  • Protein: 25.3g
  • Carbohydrate: 43.1g
  • Fiber: 6g
  • Cholesterol: 26mg
  • Iron: 3.3mg
  • Sodium: 572mg
  • Calcium: 291mg

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
  • Lemon-Caper Vinaigrette
  • 8 (1.5-ounce) multigrain bread slices (such as Arnold Healthy Multigrain), toasted

Preparation

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