Tuna & Arugula Sandwich

Servings: 2

This sandwich will challenge everything you thought you knew about tuna salad. With its tart tomatoes, bright lemon, and bitter olive oil, this Mediterranean twist on a classic tuna sandwich will even have the kids asking for seconds. Don’t believe me? Give it a try!

INGREDIENTS

1 (4-oz.) can tuna in water, drained
1 cup arugula, chopped
½ cup diced cherry tomatoes
½ cup tightly packed fresh basil
1 tablespoon extra-virgin olive oil
1 tablespoon mustard
1 tablespoon lemon juice
1 teaspoon paprika
1 teaspoon black pepper
4 slices whole wheat bread

INSTRUCTIONS

1. Combine all the ingredients except the bread in a medium bowl and stir to mix.
2. Cover the bowl with plastic wrap and refrigerate for 3–4 hours.
3. Arrange 2 slices of bread on a cutting board, then divide the tuna salad between the bread slices. Top with the remaining slices of bread and serve.

NUTRITION • per one serving •

Calories 280 —
Total Fat 11.7 g 18%
Saturated Fat 1.729 g 7%
Polyunsaturated Fat 4.3 g —
Monounsaturated Fat11.2 g —
Trans Fat 0 g —
Cholesterol 30 mg 10%
Sodium 820 mg 36%
Total Carbohydrates 27 g 10%
Dietary Fiber 4 g 14%
Total Sugars 3 g —
Protein 21 g 42%
Vitamin A 448 mcg 30%
Vitamin C 10.7 mcg 18%
Vitamin D 1.9 mcg 10%
Potassium 417 mg 8%
Calcium 71 mg 6%
Iron 3.6 mg 20%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here