Tuna And Sun Dried Tomato Sandwiches Recipes

TUNA AND SUN-DRIED TOMATO SANDWICH

Tuna and Sun-Dried Tomato Sandwich image

Make and share this Tuna and Sun-Dried Tomato Sandwich recipe from Food.com.

Provided by Redsie

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

240 g flaked solid white tuna packed in water, drained
1/4 cup sun-dried tomato pesto
3 tablespoons sliced oil-cured black olives
pepper
8 slices omega- 3 bread
3/4 cup fresh basil leaf
salt and pepper

Steps:

In a bowl, combine tuna, pesto and olives. Season with pepper to taste.
Spread tuna mixture onto four slices ofbread. Garnish with leaves of fresh basil and then top each with a second slice of bread. Serve with cut vegetables and dip.
Variation: Add thin slices of bocconcini and broil before adding second slice of bread.

Nutrition Facts : Calories 298.2, Fat 11.5, SaturatedFat 1.9, Cholesterol 25.2, Sodium 1221, Carbohydrate 30.4, Fiber 3.9, Sugar 2.2, Protein 18.8

TUNA AND SUN-DRIED TOMATO SANDWICHES

Tuna and Sun-Dried Tomato Sandwiches image

Categories Sandwich Fish Tomato No-Cook Quick & Easy Tuna Summer Gourmet

Yield Makes 2 sandwiches

Number Of Ingredients 11

Ingredients

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
3 tablespoons minced fresh basil leaves
1 to 2 teaspoons fresh lemon juice
a 6 1/2-ounce can tuna packed in oil or water, drained and flaked
1 tablespoon finely chopped pitted Kalamata or other brine-cured black olives, or to taste
2 tablespoons minced drained sundried tomatoes packed in oil
2 scallions, chopped fine
two 5-inch lengths of Italian or French bread, halved horizontally and toasted or grilled
arugula or lettuce leaves

Steps:

In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.

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