Tuna and sundried tomato sandwich

_ INGREDIENTS

60 mL (1/4 cup) Sundried Tomato Pesto

2 tins, 170 g each flaked white tuna in water, drained

To taste, pepper

45 mL (3 tablespoons) oil-packed sliced black olives

8 slices Omega-3 bread

To taste, salt and pepper

175 mL (3/4 cup) fresh basil leaves

_ DIRECTIONS

In a bowl, combine tuna, pesto and olives. Season with pepper to

taste.

Spread tuna mixture onto four slices of bread. Garnish with leaves of

 fresh basil and then top each with a second slice of bread. Serve with

cut vegetables and dip.