Tuscan Tuna Sandwiches

Wendy Gardner


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 vote

No-Cook or Other


  • 1/4 c
    fennel bulb, finely chopped
  • 1/4 c
    red onion, chopped
  • 1/4 c
    chopped fresh basil
  • 2 Tbsp
    capers, drained
  • 2 Tbsp
    fresh lemon juice
  • 2 Tbsp
    olive oil, extra virgin
  • 1/4 tsp
    black pepper
  • 12 oz
    canned solid white tuna in water, drained
  • 1
    4 oz. jar chopped, roasted red bell peppers, drained
  • 8
    (1-oz) slices sourdough bread, toasted

How to Make Tuscan Tuna Sandwiches


  1. 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.

Printable Recipe Card

About Tuscan Tuna Sandwiches

Course/Dish: Fish Sandwiches
Main Ingredient: Fish
Regional Style: Italian
Other Tag: Quick & Easy

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