1/8 Photos of Mediterranean Tuna Sandwiches
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!
My Private Note
Units: US | Metric
- 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
- 1Toast bread if desired.
- 2Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
- 3Combine tuna and the rest of the ingredients (except lettuce).
- 4Place 1 lettuce leaf on each of 4 bread slices.
- 5Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
- 6Serve immediately.
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Nutritional Facts for Mediterranean Tuna Sandwiches
Serving Size: 1 (221 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 338.1
- Calories from Fat 105
- Total Fat 11.7 g
- Saturated Fat 2.1 g
- Cholesterol 37.4 mg
- Sodium 801.8 mg
- Total Carbohydrate 28.5 g
- Dietary Fiber 5.4 g
- Sugars 4.7 g
- Protein 29.4 g