Sun-dried tomatoes and mozzarella work well together in this easy tuna sandwich. Serve with a green salad with a red-wine vinaigrette for a light lunch or dinner.
Ingredients
half a 5-ounce can chunk-light tuna in water, drained
4 finely chopped sun-dried tomatoes
1 tablespoon mayonnaise
pinch of salt
2 slices sprouted whole-wheat bread
¼ cup shredded fresh mozzarella
2 teaspoons extra-virgin olive oil
Directions
Combine tuna, sun-dried tomatoes, mayonnaise and salt in a small bowl. Spread the tuna mixture on 1 slice of bread, top with mozzarella and another slice of bread.
Brush the bread with oil. Cook the sandwich in a panini maker or in a small skillet over medium heat until toasted.
