Tuna Provencal Sandwiches

Ingredients

• 2 stalks broccoli
• 1 6- or 7-ounce can tuna in water, rinsed and drained
• 5 Greek, Italian or French olives, pitted and cut in small pieces
• 4 tablespoons chopped red onion
• 1 tablespoon chopped fresh marjoram or oregano
• 2 tablespoons balsamic vinegar
• 2 tablespoons nonfat yogurt
• 2 tablespoons light mayonnaise
• 6 slices country French or Italian bread, whole wheat or white
• 9 teaspoons Dijon mustard
• 9 slices ripe field tomatoes or the equivalent in yellow or red cherry tomatoes, sliced in half

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    330 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 22 grams protein; 24 milligrams cholesterol; 864 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 sandwiches

Preparation

1. Trim stems from broccoli heads and steam heads until they are tender but still firm, about 5 minutes, depending on size. Drain and cut into bite-size pieces. Drain again.
2. Combine broccoli, tuna, olives, onion, marjoram, vinegar, yogurt and mayonnaise and mix well.
3. Spread each slice of bread with 1 1/2 teaspoons of mustard.
4. Place three slices of tomato on three slices of bread. Top with tuna mixture and remaining bread.

• These sandwiches can be prepared in advance if you have very sturdy bread and like it slightly moist. But if you prefer dry bread, assemble the sandwiches just before serving.

12 minutes