Rating: 4.5 stars
24 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 16

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.

David Bonom
Recipe by Cooking Light April 2007

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

292 calories; calories from fat 31%; fat 10g; saturated fat 1.6g; mono fat 5.6g; poly fat 1.7g; protein 25.2g; carbohydrates 24.3g; fiber 3.3g; cholesterol 36mg; iron 2.4mg; sodium 878mg; calcium 85mg.
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