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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A lighter, fresher version from Cooking Light. Ingredients:
4 teaspoons extra virgin olive oil |
4 teaspoons red wine vinegar |
8 slices whole wheat bread |
2 (6 ounce) cans tuna in water, drained and flaked |
1/3 cup sun-dried tomato packed in oil, drain and chop |
1/4 cup kalamata olive, sliced |
1/4 cup red onion, finely chopped |
3 tablespoons low-fat mayonnaise (i double the mayo) |
2 teaspoons capers |
1/4 teaspoon fresh ground black pepper |
4 romaine lettuce leaves |
Directions:
1. Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
2. Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
3. Place 1 lettuce leaf on four of the slices of bread.
4. Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.
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