This is a fairly easy, low fat recipe that you can make at the beginning of the week and have for lunch for a few days. I may have mentioned that I`m not a seafood fan, but hubby is and he asked me to make this for him. Surprisingly I had everything I needed as well so it was quite simple. This is from a WW book that I have altered a bit.
Crusty bread - either a loaf or 4 rolls
3 small cans of tuna, packed in water
1 hard boiled egg, peeled and diced
1 scallion, thinly sliced
4 olives, diced (feel free to add more, hubby isn`t a big fan)
1 tsp of capers, diced (again, feel free to add more if you like)
Thinly sliced tomato
Fresh basil for garnish
2 Tbls red wine vinegar
2 tsp olive oil
dash of black pepper
First, set your egg to boil. Put enough water in a pot to cover the egg and bring to a boil. Once boiling, turn off the heat and let the egg sit (covered) for 10 minutes.
If you have a lot of bread in your roll, remove some so that you can pack it with the tuna mixture easily. Leave at least 1/4 to 1/2 inch of bread.
Coat the bread with your dressing. I found it easiest to use a silicone brush.
Lay some of your tomato slices and basil on one side.
To make the tuna mixture:
Drain the tuna and put in a bowl. Mash up with a fork. Add the egg, scallions, olives and capers
Scoop some into your hollowed out bread.
The original recipe says to wrap tightly in foil and put it in the fridge for at least 2 hours. As I made this right at lunch time I obviously didn`t want to tell hubby he`d have to wait 2 more hours, so served it right away. He really enjoyed it. So take your pick, this sandwich can be made ahead of time, or just when you are ready to eat. Enjoy!