Tuscan Tuna Sandwiches Chopped fennel bulb, fresh basil, and capers lend this speedy, no-cook supper vibrant Italian flair. Toasted bread adds a nice texture, but it*s an optional step. You can serve sandwich with baked potato chips. Rating:* * * * * Ingredients 1/4 cup finely chopped fennel bulb 1/4 cup prechopped red onion 1/4 cup chopped fresh basil 2 tablespoons drained capers 2 tablespoons fresh lemon juice 2 tablespoons extravirgin olive oil 1/4 teaspoon black pepper 2 (6-ounce) cans solid white tuna in water, drained 1 (4-ounce) jar chopped roasted red bell peppers, drained 8 (1-ounce) slices sourdough bread, toasted Preparation Combine chopped fennel, red onion, 1/4 cup basil, capers, lemon juice, olive oil, 1/4 teaspoon black pepper, tuna, and bell peppers in a bowl, stirring well. Spoon 1/2 cup tuna mixture on each of 4 bread slices. Top each serving with 1 bread slice. Cut each sandwich in half diagonally. Yield 4 servings (serving size: 1 sandwich) Nutritional Information CALORIES 292(31% from fat); FAT 10g (sat 1.6g,mono 5.6g,poly 1.7g); IRON 2.4mg; CHOLESTEROL 36mg; CALCIUM 85mg; CARBOHYDRATE 24.3g; SODIUM 878mg; PROTEIN 25.2g; FIBER 3.3g David Bonom , Cooking Light, APRIL 2007 __._,_.___
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