Fabulous French tuna sandwich
Chatelaine
* PLUS Cooking time: 6 minutes
Ingredients
-
4
onion or kaiser
buns
, halved
-
2 tsp
olive oil
-
1
large
onion
, finely chopped
-
1/4 tsp
granulated sugar
-
1/4 tsp
salt
-
1/4 tsp
ground black
pepper
-
1 to 2 tbsp
white
vinegar
-
2 tsp
dried
tarragon leaves
-
1/3 cup
mayonnaise
, preferably light
-
2 tbsp
pitted and finely chopped black
olives
, optional
-
2
oil-packed
sun-dried tomatoes
, halved, and finely chopped
-
170-g can
chunk light
tuna
-
2 cups
chopped
spinach
, or arugula
Instructions
- Heat oil in a medium-size frying pan. Add onion. Sprinkle with sugar, salt and pepper. Stir often over medium heat until onion turns golden, 5 min. Add 1 tbsp (15 mL) vinegar and tarragon. Stir constantly until liquid has evaporated, 1 min. Taste, then add more vinegar, if needed. Remove from heat. In a large bowl, stir mayonnaise with olives and tomatoes. Stir in onion mixture. Crumble in tuna. Stir in spinach. (If making ahead, cover and refrigerate tuna mixture up to 2 days.) Spoon over base of each bun. Top with bun lids. Serve or wrap and refrigerate. Sandwiches keep well, wrapped and refrigerated, up to 1 day.
Nutrition (per serving)
- Calories
- 327,
- Protein
- 15.9 g,
- Carbohydrates
- 39.4 g,
- Fat
- 11.6 g,
- Fibre
- 2.4 g,
- Sodium
- 752 mg.