Greek Tuna Salad on Toasted Bread

A lighter, fresher version from Cooking Light.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  teaspoons extra virgin olive oil
• 4  teaspoons red wine vinegar
• 8  slices  whole wheat bread
• 2 (6 ounce) cans tuna in water, drained and flaked
• 1⁄3 cup sun-dried tomato packed in oil, drain and chop
• 1⁄4 cup kalamata olive, sliced
• 1⁄4 cup red onion, finely chopped
• 3  tablespoons low-fat mayonnaise (I double the mayo)
• 2  teaspoons capers
• 1⁄4 teaspoon fresh ground black pepper
• 4  romaine lettuce leaves

Directions

1. Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
2. Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
3. Place 1 lettuce leaf on four of the slices of bread.
4. Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.