Tuesday, March 17, 2009

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. You can serve sandwich with baked potato chips.

4 servings (serving size: 1 sandwich)

* 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

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
Calories: 292 (31% from fat)
Fat: 10g (sat 1.6g,mono 5.6g,poly 1.7g)
Protein: 25.2g
Carbohydrate: 24.3g
Fiber: 3.3g
Cholesterol: 36mg
Iron: 2.4mg
Sodium: 878mg
Calcium: 85mg

source by: myrecipes.com
recipes by: David Bonom, Cooking Light
Photo: Randy Mayor; Styling: Leigh Ann Ross


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