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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Tuscan Tuna Sandwiches

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.

Cooking Light APRIL 2007

  • Yield: 4 servings (serving size: 1 sandwich)

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.

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 31%
  • Fat: 10g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.2g
  • Carbohydrate: 24.3g
  • Fiber: 3.3g
  • Cholesterol: 36mg
  • Iron: 2.4mg
  • Sodium: 878mg
  • Calcium: 85mg
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Tuscan Tuna Sandwiches recipe

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