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.


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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
4 oz. jar chopped, roasted red bell peppers, drained
(1-oz) slices sourdough bread, toasted

How to Make Tuscan Tuna Sandwiches


  • 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.

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About Tuscan Tuna Sandwiches

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

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