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European-Style Tuna Sandwiches

This healthy recipe comes from NDSU Extension Service.

Ingredients

•3 6-ounce cans water-packed tuna
•3 tablespoons drained capers, minced
•2 teaspoons minced garlic
•1 teaspoon dried oregano, crumbled
•½ cup grated Parmesan cheese
•¼ cup mayonnaise
•1½ tablespoons fresh lemon juice
•salt and black pepper to taste
•2 1-pound loaves French or Italian bread
•½ cup pitted black olives, pureed
•24 spinach leaves, washed and patted dry
•2 tomatoes, sliced
•1 red onion, thinly sliced

Directions

• Combine tuna, capers, garlic, oregano, cheese, mayonnaise and lemon juice in a medium bowl. Season with salt and pepper. Cut each bread loaf crosswise into three pieces and then halve each piece lengthwise. Pull out centers of bread pieces so that only ½-inch crusts remain (save pulled-out bread for another use). Spread olive puree lightly on the inside of each bread piece. Spread ½ cup of the tuna mixture onto each bread bottom, and then top with spinach leaves, tomato and onion slices, and bread tops.

Makes 6 servings.

Per Serving: about 375 calories and 12.5 grams (g) of fat.

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