Tangy Tuna Salad Sandwich
Introduction
I love a good sandwich, one that's so big you have to smash to fit into your mouth. This one is big on flavor, light on fat!
Ingredients
1 eight-inch, whole-wheat baguette or 8 ounces whole-wheat boule
1/2 red onion, about 1 cup, thinly sliced
1/2 cup reduced-sodium feta cheese, crumbled
1/2 English cucumber, about 1 1/2 cups, chopped
3 Roma tomatoes, sliced
1/4 teaspoon black pepper
1 head red leaf lettuce, chopped
1/2 cup reduced-sodium tuna, packed in water, drained,
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1/2 red onion, about 1 cup, thinly sliced
1/2 cup reduced-sodium feta cheese, crumbled
1/2 English cucumber, about 1 1/2 cups, chopped
3 Roma tomatoes, sliced
1/4 teaspoon black pepper
1 head red leaf lettuce, chopped
1/2 cup reduced-sodium tuna, packed in water, drained,
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
Directions
Slice the bread in half horizontally, remove about 3/4 cup of the soft inside filling to create a shell. Reserve filling for later use as bread crumbs.
Combine onion, cucumber, tomatoes, and feta into a mixing bowl, toss to combine. Place vinegar and mustard into a small bowl, then whisk in oil to emulsify. Pour dressing over vegetable mixture and season with pepper. Toss to combine.
Layer the bottom half of the bread with lettuce leaves. Fill with vegetable mixture then top with tuna. Press second remaining half of bread over top to sandwich. Wrap tightly with plastic wrap, allow to stand for 10 minutes for flavors to develop and the bread to soak up some of the dressing.
Serve chilled, makes 4 wedges.
Combine onion, cucumber, tomatoes, and feta into a mixing bowl, toss to combine. Place vinegar and mustard into a small bowl, then whisk in oil to emulsify. Pour dressing over vegetable mixture and season with pepper. Toss to combine.
Layer the bottom half of the bread with lettuce leaves. Fill with vegetable mixture then top with tuna. Press second remaining half of bread over top to sandwich. Wrap tightly with plastic wrap, allow to stand for 10 minutes for flavors to develop and the bread to soak up some of the dressing.
Serve chilled, makes 4 wedges.
Number of Servings: 4
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