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Ingredientes
- 2 Tbsp. mayonnaise
- 2 Tbsp. plain yogurt
- 1 x garlic clove chopped and mashed to a paste with 1/4 tsp. salt
- 3 Tbsp. chopped fresh basil leaves
- 1 tsp fresh lemon juice up to 2
- Â Â a (6 1/2-oz) can tuna packed in oil or possibly water, liquid removed and flaked
- 1 Tbsp. finely minced pitted Kalamata or possibly other or possibly to taste brine-cured black olives
- 2 Tbsp. chopped liquid removed sundried tomatoes packed in oil
- 2 x scallions minced fine
- Â Â two (5-inch) lengths of Italian or possibly French bread, halved horizontally and toasted or possibly grilled
- Â Â arugula or possibly lettuce leaves
Direcciones
- In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the
- basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dry tomatoes, and the scallions. Divide the tuna mix between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.
- Makes 2 sandwiches.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 114g | |
| Calories 244 | |
| Calories from Fat 217 | 89% |
| Total Fat 24.52g | 31% |
| Saturated Fat 3.9g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 168mg | 7% |
| Potassium 207mg | 6% |
| Total Carbs 5.51g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.6g | 2% |
| Protein 2.25g | 4% |
