A tuna sandwich by way of Mediterranean bruschetta
Two 5-ounce cans light tuna packed in water, drained and flaked
3/4 cup finely chopped celery
1/2 cup finely chopped red onion, soaked in ice water for 20 minutes, then drained and patted dry
3/4 cup pitted and chopped herb-marinated olives
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 cups baby arugula
Salt and ground black pepper
Heat the grill to medium.
Lightly mist the bread on both sides with the olive oil cooking spray. Grill the bread on the grill until nicely toasted, about 2 minutes per side. Once the bread is grilled, rub one side of each slice with the cut side of the half clove of garlic. Set aside.
In a large bowl, use a potato masher or fork to mash 1/2 cup of the beans. Add the remaining whole beans, the olive oil, tuna, celery, red onion, olives, lemon juice, oregano, minced garlic and arugula. Mix gently, then season with salt and pepper. Divide the bean mixture between the slices of bread, mounding it on each. Serve with a fork and knife.
Nutrition information per serving: 390 calories; 170 calories from fat (44 percent of total calories); 19 g fat (2 g saturated; 0 g trans fats); 30 mg cholesterol; 34 g carbohydrate; 7 g fiber; 4 g sugar; 23 g protein; 1,120 mg sodium.
EDITOR’S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television’s "Sara’s Weeknight Meals" and has written three cookbooks, including "Sara Moulton’s Everyday Family Dinners."