Tuna Provencal (or Open Faced Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Sandwich | 2 | Servings | |
INGREDIENTS
| 1 | White tuna, drained | |
| 1 | T | Capers |
| 12 | Cured black olives, sliced | |
| 1/2 | Red onion, minced | |
| 2 | Plum tomatoes, seeded chpd | |
| 1 | T | Olive oil |
| 2 | T | Red wine vinegar |
| Salt and pepper | ||
| 1 | Watercress | |
| 6 | Whole grain bread | |
| Mixed greens | ||
| Boiled new potato, quartered | ||
| Hard cooked egg, quartered | ||
| Cooked green beans |
INSTRUCTIONS
HOW TO BOIL WATER, TVFN In lg bowl, mix tuna, capers, olives, onion, and tomatoes. Pour in oil and vinegar; toss. Season and serve with watercress on whole grain bread. Salad Variation: Arrange mixed greens on plate, top with potato, egg and green beans. Place a scoop of tuna salad in center of plate. Date: Sun, 23 Jun 1996 14:23:52 -0700 From: Dan Schamber <dansch@haven.ios.com> MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 143
Total Fat: 16g
Cholesterol: 248.3mg
Sodium: 545.3mg
Potassium: 955.1mg
Carbohydrates: 24.6g
Fiber: 10.4g
Sugar: 3.8g
Protein: 34g