Page 161 - One-Dish Meals
P. 161
Tuscan Tuna on Focaccia
This filling also tastes great served in pita pockets. Be sure to rinse the
cannellini beans—it removes some of the sodium.
P R E P 15 minutes M A K E S 4 sandwiches
1 can (16 to 19 ounces) white kidney 1 ⁄4 teaspoon ground black pepper
beans (cannellini), rinsed and
1 can (6 ounces) tuna packed in
drained
water, drained
1 ⁄2 cup chopped fresh basil leaves
1 bunch watercress, trimmed
3 tablespoons capers, chopped
1 round or square (8-inch) focaccia
2 tablespoons fresh lemon juice bread, cut horizontally in half
2 tablespoons olive oil 2 ripe tomatoes, thinly sliced
1 ⁄2 teaspoon salt
1. In large bowl, mash 1 cup kidney beans. Stir in basil, capers, lemon
juice, olive oil, salt, and pepper. Add tuna, watercress, and remaining
beans; toss well.
2. Spoon tuna mixture on the bottom half of focaccia; top with tomato
slices. Replace top of focaccia.
E A C H S A N D W I C H About 490 calories | 32 g protein | 65 g carbohydrate |
13 g total fat (1 g saturated) | 7 mg cholesterol | 1,455 mg sodium.
Salads & Sandwiches 161
