tuscan tuna sandwiches
(2 RATINGS)
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.
No Image
prep time
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 1/4 cup fennel bulb, finely chopped
- 1/4 cup red onion, chopped
- 1/4 cup chopped fresh basil
- 2 tablespoons capers, drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil, extra virgin
- 1/4 teaspoon black pepper
- 12 ounces 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
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Sandwiches
Culture:
Italian
Tag:
#Quick & Easy
Ingredient:
Fish
Method:
No-Cook or Other
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes