Sun-dried tomatoes and mozzarella give this easy tuna sandwich recipe Italian flair. Serve with a green salad with a red-wine vinaigrette for a light lunch or dinner.

Hilary Meyer
Source: EatingWell Magazine, January/February 2016


Ingredient Checklist


Instructions Checklist
  • Combine tuna, sun-dried tomatoes, mayonnaise and salt in a small bowl. Spread the tuna mixture on 1 slice of bread, top with mozzarella and another slice of bread.

  • Brush the bread with oil. Cook the sandwich in a panini maker or in a small skillet over medium heat until toasted.

Nutrition Facts

583.4 calories; protein 26.6g 53% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 10.9g 44% DV; sugars 8.3g; fat 33.8g 52% DV; saturated fat 9.1g 46% DV; cholesterol 49.2mg 16% DV; vitamin a iu 7993.8IU 160% DV; vitamin c 27.5mg 46% DV; folate 148.9mcg 37% DV; calcium 292.1mg 29% DV; iron 5mg 28% DV; magnesium 69.2mg 25% DV; potassium 1017.1mg 29% DV; sodium 785.7mg 31% DV; thiamin 0.2mg 20% DV.