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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (218g) Recipe makes 4 servings The following items or measurements are not included below: 4 teaspoons balsamic vinegar 1/4 cup green olives |
||
| Calories 320 | ||
| Calories from Fat 98 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.9g | 16% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 700mg | 29% | |
| Potassium 581mg | 16% | |
| Total Carbohydrate 30.0g | 10% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 3.9g | ||
| Protein 27.5g | 54% | |
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By: Engrossed
Mar 30, 2007
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!
SERVES 4
Ingredients
- 4 teaspoons roasted red pepper olive oil
- 4 teaspoons balsamic vinegar
- 8 slices whole grain bread or 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 olive or ripe olives, sliced
- 1/4 cup red onion or sweet Spanish onion, finely chopped
- 1/4 cup red bell pepper, finely chopped (optional)
- 3 tablespoons mayonnaise (optional) or low-fat mayonnaise (optional)
- 2 teaspoons capers (more to taste)
- 1/4 teaspoon fresh ground black pepper
- 4 romaine lettuce leaves or curly green lettuce leaves
Directions
1
Toast bread if desired.2
Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.3
Combine tuna and the rest of the ingredients (except lettuce).4
Place 1 lettuce leaf on each of 4 bread slices.5
Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.6
Serve immediately.
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- Course > Lunch/Snacks > Sandwiches
- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Tuna
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > To Go... > Picnic
Featured Reviews for This Recipe
From: catalinacrawler
On Jul 11, 2008
this tuna has alot of great flavor!! i thought the green olives would make it too salty but i was way off...this is sweeter than i thought it would be. i used some whole wheat wraps & a little italian shredded cheese...yummy! made for zwt4 family pick.
From: Kitchen Witch Steph
On Jul 8, 2008
I think I have just about used up all of the ingredients in the fridge from the tour for Italy. I made half of this up proper for my husband and the other half for minus a few things I don't care for. (like capers and raw onion). I used sun-dried tomato pesto which I think gave it a bit more flavor and probably was heavy handed with everything else. Very nice change from your regular old tuna and definitely toast the bun. This will go into rotation around here. Thanks! Made for ZWT4.
From: acerast
On May 29, 2007
DH and I really enjoyed your Mediterranean twist on tuna sandwiches! Loads of flavor and the ingredients really complimented the tuna. The filling was quite colorful ...lots of red and green specks in the tuna. We too preferred the bread toasted and will be tucking this recipe into our files to make again soon! Thanks Engrossed!
From: Annacia
On Apr 11, 2007
This is wonderful! Followed the recipe exactly except I skipped the mayo. I have been adding capers to my tuna since forever but the sun-dried tomato's and olives really puts it over the top. Don't skip the fresh ground pepper! This is a real keeper that I'll be making all summer long!
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