Tuscan Tuna Sandwiches

Photo: Randy Mayor; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

April 2007