INGREDIENTS

  • 240 g flaked solid white tuna packed in water , drained
  • 1/4 cup sun-dried tomato pesto
  • 3 tablespoons sliced oil-cured black olives
  • pepper
  • 8 slices omega- 3 bread
  • 3/4 cup fresh basil leaves
  • salt and pepper

DIRECTIONS

  1. In a bowl, combine tuna, pesto and olives. Season with pepper to taste.
  2. Spread tuna mixture onto four slices ofbread. Garnish with leaves of fresh basil and then top each with a second slice of bread. Serve with cut vegetables and dip.
  3. Variation: Add thin slices of bocconcini and broil before adding second slice of bread.