Recipe by Engrossed
This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!
Top Review by French Tart
T darlink, these were JUST great! I LOVED the whole blend of ingredients and we wolfed these down for lunch with salad! A wonderful and VERY tasty tuna salad recipe that was just that bit different! Merci! FT:-)
- 4 teaspoons roasted red pepper olive oil
- 4 teaspoons balsamic vinegar
- 8 slices whole grain bread or 8 slices pita bread
- 2 (6 ounce) cans tuna in water, drained and flaked
- 1⁄3 cup sun-dried tomato packed in oil, drained
- 1⁄4 cup ripe green olives or 1⁄4 cup ripe olives, sliced
- 1⁄4 cup red onions or 1⁄4 cup sweet Spanish onion, finely chopped
- 1⁄4 cup red bell pepper, finely chopped (optional)
- 3 tablespoons mayonnaise (optional) or 3 tablespoons low-fat mayonnaise (optional)
- 2 teaspoons capers (more to taste)
- 1⁄4 teaspoon fresh ground black pepper
- 4 romaine lettuce leaves or 4 curly green lettuce leaves
Directions See How It's Made
- Toast bread if desired.
- Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
- Combine tuna and the rest of the ingredients (except lettuce).
- Place 1 lettuce leaf on each of 4 bread slices.
- Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
- Serve immediately.