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Tuscan Tuna Sandwiches

Tuscan Tuna Sandwiches
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield

4 servings (serving size: 1 sandwich)

Chopped fennel bulb, fresh basil, and capers lend this speedy, no-cook supper vibrant Italian flair. Toasted bread adds a nice texture, but it's an optional step. Serve the sandwich with baked potato chips.

Ingredients

  • 1/4 cup finely chopped fennel bulb
  • 1/4 cup prechopped red onion
  • 1/4 cup chopped fresh basil
  • 2 tablespoons drained capers
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extravirgin olive oil
  • 1/4 teaspoon black pepper
  • 2 (6-ounce) cans solid white tuna in water, drained
  • 1 (4-ounce) jar chopped roasted red bell peppers, drained
  • 8 (1-ounce) slices sourdough bread, toasted

Nutrition Information

  • calories 292
  • caloriesfromfat 31 %
  • fat 10 g
  • satfat 1.6 g
  • monofat 5.6 g
  • polyfat 1.7 g
  • protein 25.2 g
  • carbohydrate 24.3 g
  • fiber 3.3 g
  • cholesterol 36 mg
  • iron 2.4 mg
  • sodium 878 mg
  • calcium 85 mg

How to Make It

  1. Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon juice, olive oil, 1/4 teaspoon black pepper, tuna, and bell peppers in a bowl, stirring well. Spoon 1/2 cup tuna mixture on each of 4 bread slices. Top each serving with 1 bread slice. Cut each sandwich in half diagonally.