Italian Tuna Hero
Source of Recipe
Dana Jacobi
* Exported from MasterCook *
Italian Tuna Hero
Recipe By : Dana Jacobi
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon red wine vinegar
1 1/2 tablespoon extra virgin olive oil
1 teaspoon. dried oregano
1/8 teaspoon. garlic powder
1/2 teaspoon. salt
1/8 teaspoon. ground black pepper
1 loaf whole-wheat Italian bread
-- (12-inch)
1 can water-packed albacore tuna
-- (6 ounce size)
6 pitted green olives -- chopped (optional)
2 large pickled hot peppers -- seeded and chopped
1 teaspoon. capers -- rinsed, drained
dash low-fat mayonnaise (optional)
-- and chopped
2 large red lettuce leaves
4 slices red onion -- thinly sliced
4 slices tomato slices -- thinly sliced
1/2 cup packed baby spinach leaves
4 rings green bell pepper -- thinly sliced
1/2 large white mushroom -- thinly sliced
In a small bowl, whisk to combine the vinegar, oil, oregano, garlic powder, salt and pepper. Taste and add more salt and pepper, as needed.
Cut the bread in half lengthwise, leaving the halves attached along one side. Open the loaf and pull out most of the inside from one of the halves. (This part of the bread can be saved to make breadcrumbs in a blender, or cut up like croutons and toasted in the oven to add to soups and salads.) Brush the inside of the bread with one tablespoon of the vinaigrette.
In a mixing bowl, combine the tuna, olives, hot peppers and capers with the remaining vinaigrette. (If mixture seems too dry, mix in a little low-fat mayonnaise.)
Spoon the tuna salad into the scooped-out half of the bread. Layer the tomatoes, spinach, green pepper rings and mushrooms over the tuna. Arrange the onion on top, separating it into rings. Arrange the lettuce to cover the filling and then bring down the top half to close the sandwich. Wrap it tightly in plastic wrap. Refrigerate it 4 to 24 hours. Using a serrated knife, cut into 4 pieces before serving.
Per serving: 172 calories, 7 g. total fat (1 g. saturated fat), 15 g. carbohydrate, 13 g. protein, 3 g. dietary fiber, 577 mg. sodium.
Source:
"American Cancer Research Institute, 8/8/05"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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