Italian Tuna Salad with Avocado and Mozzarella

Yield: Makes 2 sandwiches

INGREDIENTS

• 2 Ciabatta or store-bought Italian rolls
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• ½ small garlic clove, put through a garlic press
• ¼ teaspoon salt
• Freshly ground black pepper

• One 6-ounce can imported olive oil-packed Italian tuna, drained well
• 1 tablespoon capers, drained and rinsed
• ½ small ripe avocado, peeled, pitted, and cut into ½-inch-thick slices
• 3 ounces fresh mozzarella, sliced into ¼-inch-thick piece

Directions

Heat a panini or sandwich press according to the manufacturer’s instructions.
Split each roll in half. Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper to taste in a small bowl.
Combine the tuna and capers in a medium bowl. Drizzle the dressing over the tuna. Mix well to combine.
Arrange the avocado slices on the bottom half of each roll. Arrange the tuna on top of the avocado. Lay the mozzarella slices on top of the avocado. Top the sandwiches with the top halves of the rolls.
Put the sandwiches on the press, pull the top down, and cook until they are browned and crisp and the cheese is melted, 5 to 7 minutes, depending on how hot your machine is. Carefully remove from the press and serve immediately.

Nutritional information does not include Ciabatta Rolls. For nutritional information on Ciabatta Rolls, please follow the link above.

NUTRITIONAL INFORMATION

Nutrients per serving

Calories 557 kcal

Calcium 23 % daily value

Vitamin C 9 % daily value

Vitamin A 3 % daily value

Potassium 583 mg

Magnesium 56 mg

Protein 34 g

Sugar 1 g

Cholesterol 61 mg

Saturated Fat 11 g

Fat 44 g

Fiber 4 g

Total Carbohydrate 6 g

Sodium 1070 mg

Iron 7 % daily value