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Servings: Makes 4 sandwiches
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| 1/4 |
cup olive oil |
| 2 |
tablespoons red wine vinegar |
| 3 |
cloves garlic, minced |
| 3 |
tablespoons minced fresh parsley |
| 1 1/2 |
teaspoons dried basil leaves, crushed or 2 tablespoons minced fresh basil leaves |
| 2 |
cans (6 ounces each) tuna, drained and flaked |
| 1 |
can (2 1/4 ounces) sliced ripe olives, drained |
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Salt and ground black pepper, to taste |
| 8 |
slices Nature’s Own Honey Wheat Bread |
| 4 |
hard-cooked eggs, peeled and sliced |
| 1 |
large ripe tomato, cut into 4 slices |
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nutritional information |
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Tuna Mixture
- Combine oil, vinegar, garlic, parsley and basil in medium bowl.
- Stir in tuna and olives.
- Let tuna mixture stand 15 minutes to blend flavors. (Tuna mixture may also be covered and refrigerated several hours or overnight.)
- Season to taste with salt and pepper.
Sandwiches
- For each sandwich, place 1/2 cup tuna mixture on 1 slice of bread.
- Arrange egg slices over tuna to cover, then with 1 tomato slice; season with salt and pepper, if desired.
- Top with second bread slice and serve immediately.
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