_ 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.
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