Tired of the same old tuna sandwich? Welcome a Greek-style version.
can (12 oz) tuna, drained, flaked
cup chopped drained roasted red bell peppers (from 7-ounce jar)
cup crumbled feta cheese or shredded mozzarella cheese
medium stalk celery, chopped (1/2 cup)
loaf (1 lb) French bread
cup Italian dressing
In medium bowl, mix tuna, bell peppers, cheese and celery.
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.
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 PER SERVING
Serving Size: 1 Sandwich
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 4 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.