Tuscan Tuna Sandwich

There’s not a much better time to make a sandwich than during the summer. And it’s usually pretty easy to come up with fresh ideas for sandwiches during the summer, too, since garden fare is at its peak.

And now is a perfect time to start experimenting, with it being National Sandwich Month.

Take a step beyond your basic ham and cheese with the following recipe for this tuna sandwich (courtesy of Spice Islands), which combines the sweet, mild flavor of dill with the savory flavor of garlic and tosses tuna, capers and fresh greens in a balsamic vinaigrette for a flavor combination that goes beyond your everyday sandwich.

Tuscan Tuna Sandwich
1 6- to 7-ounce can or pouch of  tuna, packed in water
2 teaspoons capers, drained
1 teaspoon dill weed
1/4 teaspoon garlic powder
3 ounces fresh baby salad greens
2 tablespoons balsamic vinaigrette
8 slices Italian style bread, grilled or toasted
Place tuna, capers, dill weed and garlic powder in a mixing bowl; stir to combine. Add greens and vinaigrette; toss gently.
Divide tuna mixture evenly on 4 slices of bread; top with remaining slices. Serve immediately.

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