Mediterranean Tuna Sandwiches

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 4

This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM.

Ingredients:

4 teaspoons roasted red pepper olive oil

4 teaspoons balsamic vinegar

8 slices whole grain bread or 8 slices pita bread

2 (6 ounce) cans tuna in water, drained and flaked

1/3 cup sun-dried tomato packed in oil, drained

1/4 cup ripe green olives or 1/4 cup ripe olives, sliced

1/4 cup red onions or 1/4 cup sweet spanish onion, finely chopped

1/4 cup red bell pepper, finely chopped (optional)

3 tablespoons mayonnaise (optional) or 3 tablespoons low-fat mayonnaise (optional)

2 teaspoons capers (more to taste)

1/4 teaspoon fresh ground black pepper

4 romaine lettuce leaves or 4 curly green lettuce leaves

Directions:

1. Toast bread if desired.
2. Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
3. Combine tuna and the rest of the ingredients (except lettuce).
4. Place 1 lettuce leaf on each of 4 bread slices.
5. Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
6. Serve immediately.

By RecipeOfHealth.com