Italian Stuffed Tuna Sandwich

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Category : Fish And Sea Food

Recipe : Italian Stuffed Tuna Sandwich

Makes 4 servings

Called Pane Bagna in Italy, this sandwich is the perfect picnic alternative to
mayonnaise-based sandwiches, and it gets even better if made in advance.

4 cups shredded lettuce
8 ounces drained water-packed chunk white tuna, flaked
1 medium red onion, very thinly sliced
1 tablespoon rinsed drained capers
3 tablespoons balsamic vinegar
1 tablespoon + 1 teaspoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
One 8-ounce loaf Italian bread
2 medium tomatoes, sliced

To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set
aside.
To prepare dressing, in small jar with tight-fitting lid or small bowl, combine
vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire
whisk, blend until combined.
Pour dressing over salad; toss to combine.
Split bread lengthwise almost all the way through; spread open. Line bottom half
of bread with tomatoes; top evenly with salad mixture. Replace top half of bread
to enclose. Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and
flavors are blended. Cut loaf crosswise, through plastic wrap, into 4 equal
portions.

SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein,
2 Breads.

PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759
mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium