Ingredients
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4 teaspoons extra virgin olive oil
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4 teaspoons red wine vinegar
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8 slices whole wheat bread
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2 (6 ounce) cans tuna in water, drained and flaked
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1/3 cup sun-dried tomato packed in oil, drain and chop
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1/4 cup kalamata olive, sliced
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1/4 cup red onion, finely chopped
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3 tablespoons low-fat mayonnaise (I double the mayo)
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2 teaspoons capers
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1/4 teaspoon fresh ground black pepper
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4 romaine lettuce leaves
Instructions
- Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice.
- Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl.
- Place 1 lettuce leaf on four of the slices of bread.
- Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.