This is adapted from Cooking Light magazine. It doesn’t say to toast the bread but I did. I just found out someone else had this posted already so I’m changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!
Ingredients: [‘olive oil’, ‘balsamic vinegar’, ‘whole grain bread’, ‘tuna in water’, ‘sun-dried tomato packed in oil’, ‘green olives’, ‘red onions’, ‘red bell pepper’, ‘mayonnaise’, ‘capers’, ‘fresh ground black pepper’, ‘romaine lettuce leaves’]
Quantity of Ingredients: [“4 teaspoons roasted red pepper olive oil”,”4 teaspoons balsamic vinegar”,”8 slices whole grain bread or 8 slices pita bread”,”2 (6 ounce) cans tuna in water, drained and flaked “,”1/3 cup sun-dried tomato packed in oil, drained “,”1/4 cup ripe green olives or 1/4 cup ripe olives, sliced “,”1/4 cup red onions or 1/4 cup sweet Spanish onion, finely chopped “,”1/4 cup red bell pepper, finely chopped “,”3 tablespoons mayonnaise or 3 tablespoons low-fat mayonnaise”,”2 teaspoons capers (more to taste)”,”1/4 teaspoon fresh ground black pepper”,”4 romaine lettuce leaves or 4 curly green lettuce leaves”]
Number of Servings: 4
Steps: [‘Toast bread if desired.’, ‘Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.’, ‘Combine tuna and the rest of the ingredients (except lettuce).’, ‘Place 1 lettuce leaf on each of 4 bread slices.’, ‘Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.’, ‘Serve immediately.’]