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This recipe is...
rich in grains
rich in veggies
1/2 cup light mayonnaise
1 1/2 tablespoons capers
1 1/2 tablespoons chopped black olives
1 1/2 tablespoons 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
1. 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.)
2. 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.
3. 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.
Serving Size: 1 sandwich
Number of Servings: 6
|Fat||9 g||Fiber||2 g|
|Protein||18 g||Saturated Fat||4 g|
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