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Post by ellise on Jul 21, 2005 20:27:59 GMT 10
Serves: 6 1/2 cup light mayonnaise 1 1/2 Tbsp capers 1 1/2 Tbsp chopped black olives 1 1/2 Tbsp fresh lemon juice 1 1/2 cans tuna, packed in water and drained 3 hard boiled eggs salt to taste freshly ground black pepper 6 potato or Italian rolls, sliced in half 1 1/2 cups arugula or watercress leaves 12 slices of tomato 6 thin slices of red onion
Combine the mayonnaise, capers, olives and lemon juice in a food processor until combined. (This can be made in advance and stored in the refrigerator for up to 3 days.) In a medium bowl, combine the tuna, eggs and half of the mayonnaise mixture with a fork until well blended. Season to taste with salt and pepper. Spread both sides of each roll with the remaining mayonnaise mixture. On the bottom half of each roll, place several leaves of arugula, 2 slices of tomato and a slice of onion. Top with a portion of the tuna mixture and the other half of the roll. Nutrition Facts Serving Size 1 sandwich Amount Per Serving Calories 288 Total Fat 9 g Saturated Fat 4 g Protein 18 g Total Carbohydrate 32 g Dietary Fiber 2 g Sodium 637 mg Percent Calories from Fat 30% Percent Calories from Protein 26% Percent Calories from Carbohydrate 44% Steps 2 through 3 can be done ahead. The ingredients will keep in the refrigerator for up to 3 days. Substitute 1/2 a roasted red pepper for each slice of tomato.
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