| 1 | can (12 oz) tuna, drained, flaked |
| 1/2 | cup chopped drained roasted red bell peppers (from 7-ounce jar) |
| 1/2 | cup crumbled feta cheese or shredded mozzarella cheese |
| 1 | medium stalk celery, chopped (1/2 cup) |
| 1 | loaf (1 lb) French bread |
| 1/4 | cup Italian dressing |
Serve with...
Sherbet and Melon
Total Time:
15 min
| 1. | In medium bowl, mix tuna, bell peppers, cheese and celery. |
| 2. | Cut bread into four 4-inch pieces; cut each piece horizontally in half. For each sandwich, remove some of the bread from center of slices; discard bread or save for another use. |
| 3. | Drizzle dressing on cut sides of bread; spread over bread. Fill each sandwich with 1/2 cup tuna mixture. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours. |
|
| Sliced pimientos, drained, can be used instead of the roasted bell peppers. |
|
| Add 1/2 cup chopped drained pepperoncini peppers (bottled Italian peppers) instead of the roasted bell peppers. Pepperoncini peppers have a slightly sweet and spicy-hot flavor. |
Nutrition Information:
510 ( 130); 15g ( 4 1/2g, 1g); 40mg; 1280mg; 61g ( 4g, 5g); 33g 30%; 70%; 20%; 25% 4 ; 0 ; 0 ; 3 ; 1 4