Recipe for a Tuna Fish Sandwich Like No Other
If you’re eating gluten-free, the days of throwing together a sandwich with cheap and easy-to-find bread may be a thing of the past — but prepare to be amazed because you have plenty of sandwich options, even in the gluten-free world.
Filling only pictured
Preparation time: 8 minutes
Cook time: 3 minutes
Yield: 4 servings
4 slices olive oil bread
1/4 green pepper, cut into thin julienne strips
1/8 red onion, sliced thin
1/2 cup baby spinach leaves
2 small plum tomatoes, sliced thin
1/8 teaspoon pepper
1/4 teaspoon Italian seasoning
6.5-ounce can water-pack chunk tuna, drained
2 teaspoons Italian dressing
8 artichoke hearts
4 slices pepper cheese
Preheat the broiler. Place the bread slices in a 9-x-13-inch baking dish.
On each slice of bread, layer the green pepper, onion, spinach leaves, and tomato slices, dividing evenly.
In a small bowl, blend the pepper, Italian seasoning, tuna, and Italian dressing. Spoon the mixture on top of the tomato slices.
Cut the artichoke hearts in half. Lay 4 halves on each sandwich.
Lay 1 slice of pepper cheese on top of each sandwich.
Broil the sandwiches about 3 minutes or just until the cheese is melted.
Try this filling on bread, in a gluten-free pita or tortilla, or even spoon it atop shredded lettuce. You won’t want to go back to the old tuna-and-mayo rendition.
Per serving: Calories: 429; Total fat: 15; Saturated fat: 9g; Cholesterol: 40mg; Sodium: 632mg; Carbohydrates: 50g; Fiber: 3g; Sugar: 9g; Protein: 24g.