These sandwiches are a slight variation from Giada's Meditteranean halibut sandwiches. I used tuna instead of halibut and reduced fat mayo for an easy, delicious, and healthy lunch!
Ingredients
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons chopped fresh parsley
- 3 cans of tuna (packed in water)
- 1 tablespoon capers, drained
- Zest of 1 large lemon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups arugula
- 4 rolls of cibatta bread
- 1 clove of garlic cut in half
Directions
- In a medium bowl, combine the mayonnaise and tuna until well incorporated. Add the sundried tomatoes, basil, parsley, capers, lemon zest, salt, and pepper and mix.
- Toast the cibatta rolls (cut in half) in a toaster. Rub the cut side of the garlic onto the cut-sides of the bread - the heat from the bread will absorb and release the juice from the garlic and create a mouthwatering smell.
- Place tuna filling on the bottom half of the bread. Top with argulula or spinach and add the top half of the bread.
- Alternative: just use the filling to mix into a spinach and tomato salad! Yum yum yum.
This sandwich is also great with roasted red pepper and tomato vegetable soup on the side (a recipe for another day).
Original recipe courtesy of Giada De Laurentiis
Happy and healthy eating!
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