Pantry Dinner: Open-Faced Italian Tuna Sandwich

Ahh, my first official recipe post. The inspiration came from what I had in the pantry and the fresh produce I had available. (see “ingredients” picture) It’s a Wednesday night and I’ve had a really busy, mentally exhausting day. The last thing I want to do is go to the store for special ingredients, so I need to use what I have. That meant canned tuna, spinach, tomato, a sandwich thin, parmesan cheese and various other staples had to make their way into my recipe. I suppose it’s an Italian type open faced tuna sandwich.

Ingredients from my pantry and available produce

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

Final product

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.