tuscan tuna sandwiches
(1 rating)
This recipe is from Cooking Light Magazine and it's a much healthier version of tuna salad as it doesn't use mayonnaise! You can also skip the bread and serve it over a bed of lettuce. The photo is from Cooking Light.
(1 rating)
yield
4 serving(s)
method
No-Cook or Other
Ingredients For tuscan tuna sandwiches
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1/4 cfennel bulb, finely chopped
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1/4 cred onion, chopped
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1/4 cchopped fresh basil
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2 Tbspcapers, drained
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2 Tbspfresh lemon juice
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2 Tbspolive oil, extra virgin
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1/4 tspblack pepper
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12 ozcanned solid white tuna in water, drained
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14 oz. jar chopped, roasted red bell peppers, drained
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8(1-oz) slices sourdough bread, toasted
How To Make tuscan tuna sandwiches
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1Combine 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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