Sandwich with Italian Tuna, Fennel, and Pickled Red Onions
Italian canned tuna is more expensive than the standard supermarket brand, but its flavor is worth the price.
Ingredients
1/2 medium fennel bulb
4 ounces canned Italian or Spanish tuna packed in olive oil
Drizzle of olive oil
2 slices multigrain Pullman bread or Arnold Brick Oven White Bread (avail able in supermarkets)
3 rings of Pickled Red Onions or jarred pickled onions
Salt and pepper to taste
Directions
Remove the tough outer layer of the fennel bulb and slice in half through the stem end, then remove the core. With the flat side facedown on a cutting board, thinly slice bulb.
Flake the tuna in a medium bowl with a fork. Add the fennel slices and a drizzle of olive oil. Combine.
Toast the bread. Spread the tuna-fennel mixture over each slice and top with the pickled onion rings. Sprinkle with salt and pepper. Serve immediately.
|
Nutrition Score per serving: 373 calories, 11 g fat (25% of calories), <1 g saturated fat, 37 g carbs, 38 g protein, 12 g fiber, 263 mg calcium, 4 mg iron, 873 mg sodium |
|---|