I take every opportunity I have to sneak more veggies into my meals, so that’s how the fresh tomato and spinach ended up in the mix. Also, you’ll learn I like just a touch of heat in almost everything I eat—hence the red pepper flakes—you can leave them out if you can’t take the heat.
Open-Faced Italian Tuna Sandwich
1 tsp extra virgin olive oil
2 tsp balsamic vinegar
1 tsp dried basil (I didn’t have fresh or I would have used it)
½ tsp crushed red pepper flakes
½ tsp minced garlic
1 5-oz can albacore tuna in water, drained
1 Tbsp shredded Parmesan, Reggiano, Asiago cheese blend
1 roma tomato, diced
1 large handful fresh spinach leaves, roughly torn
Salt and Pepper to taste
1 multi-grain sandwich thin (I used Orowheat brand and I LOVE them), lightly toasted
Mix together first five ingredients in small bowl. Add tuna and cheese, mix well. Toss in tomato and spinach, turn softly to coat veggies. Add salt and pepper to taste. Meanwhile, toast sandwich thin. Place toast on plate and top with tuna mixture. Enjoy.
Makes 1 serving
If I were to make this again, I’d like to add a little onion and some more tomato, but in the end, this completely made canned tuna delicious! This has roughly 5 ½ points, if you’re counting those.