Recipes from the July/August 2012 Issue of EatingWell (Slide 5)
Sturdy “country-style” bread works best for this healthy tuna sandwich recipe with watercress and chili-mayo. Eat the tuna sandwich warm, straight off the grill, or wrap it up and pack it in a cooler for a picnic dinner. Serve with grilled bell peppers drizzled with extra-virgin olive oil and vinegar and a glass of Sauvignon Blanc.
Recipe: Grilled Tuna Sandwich with Lemon-Chili Mayo
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Making your own pickled ginger is easy and delicious. Pickled ginger is served as a palate cleanser …View slide
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