TUNA PROVENCAL SANDWICHES

Tuna Provencal Sandwiches image

Provided by Marian Burros

Categories dinner, lunch, quick, weekday, main course

Time 12m

Yield 3 sandwiches

Number Of Ingredients 11

Ingredients

2 stalks broccoli
1 6- or 7-ounce can tuna in water, rinsed and drained
5 Greek, Italian or French olives, pitted and cut in small pieces
4 tablespoons chopped red onion
1 tablespoon chopped fresh marjoram or oregano
2 tablespoons balsamic vinegar
2 tablespoons nonfat yogurt
2 tablespoons light mayonnaise
6 slices country French or Italian bread, whole wheat or white
9 teaspoons Dijon mustard
9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

Steps:

Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
Spread each slice of bread with 1 1/2 teaspoons of mustard.
Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 520 milligrams, Sugar 5 grams, TransFat 0 grams