This would be good for dinner in a pinch, but not good enough to have on a regular basis. Canned tuna is very dry and bland to me, so dressing it up sufficiently is a challenge. I did have to sub 2% Greek yogurt for some of the mayo as I didn't have enough, but I added some olive oil to compensate. And maybe the onion would have made a difference (my husband doesn't like it) as well, but I did add some onion powder. I would LIKE to like this, however; and if I had occasion to make this again I might try it with the onion and mayo and bump up the lemon zest and spices.
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Serve these hearty sandwiches with fresh apple slices or a tossed green salad.
Yield: 4 servings (serving size: 1 sandwich)
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Amount per serving
- Calories: 405
- Fat: 17.7g
- Saturated fat: 4g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 6.9g
- Protein: 28.3g
- Carbohydrate: 33.3g
- Fiber: 2.3g
- Cholesterol: 49mg
- Iron: 3.6mg
- Sodium: 872mg
- Calcium: 182mg
- 3 tablespoons finely chopped red onion
- 3 tablespoons organic canola mayonnaise
- 1 teaspoon grated lemon rind
- 1/4 teaspoon fennel seeds, crushed
- 1/4 teaspoon freshly ground black pepper
- 3 slices center-cut bacon, cooked and crumbled
- 2 (5-ounce) cans albacore tuna in water, drained and flaked
- 8 slices sourdough bread
- 4 (1/2-ounce) slices provolone cheese
- Cooking spray
- 1. Combine first 7 ingredients in a medium bowl, stirring well to coat. Place 4 bread slices on a flat surface; top each bread slice with 1 cheese slice. Divide tuna mixture evenly among bread slices; top each serving with 1 remaining bread slice.
- 2. Heat a large skillet over medium heat. Lightly coat sandwiches with cooking spray. Place sandwiches in pan; top with another heavy skillet. Cook 3 minutes on each side or until lightly browned (leave skillet on sandwiches as they cook).
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