Tuna And Sun-dried Tomato Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | July 1992 | 1 | Servings | |
INGREDIENTS
| 2 | T | Mayonnaise |
| 2 | T | Plain yogurt |
| 1 | Garlic clove, minced and | |
| mashed | ||
| to a paste with 1/4 | ||
| teaspoon salt | ||
| 3 | T | Minced fresh basil leaves |
| 1 | t | Fresh lemon juice, up to 2 |
| A, 6 1/2-ounce can | ||
| tuna packed in oil | ||
| or water drained | ||
| and flaked | ||
| 1 | T | Finely chopped pitted |
| Kalamata or other or to | ||
| taste | ||
| brine-cured black olives | ||
| 2 | T | 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 |
INSTRUCTIONS
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. Makes 2 sandwiches. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 917
Calories From Fat: 481
Total Fat: 54.4g
Cholesterol: 9.5mg
Sodium: 3348.1mg
Potassium: 3432.5mg
Carbohydrates: 102.6g
Fiber: 19.2g
Sugar: 39.2g
Protein: 21.4g