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Fiesta Tuna Salad Sandwiches Recipe

Fiesta Tuna Salad Sandwiches Recipe

“Sometimes I make a tuna melt out of this sandwich and serve warm. The tuna salad spread is also yummy as a dip.” —Kimberly Stewart, Omaha, Nebraska
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings

Ingredients

  • 6 cans (5 ounces each) white water-packed tuna, drained and flaked
  • 1 large red onion, chopped
  • 2 medium tomatoes, chopped
  • 2/3 cup reduced-fat mayonnaise
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/4 cup lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon seafood seasoning
  • 1 teaspoon coarsely ground pepper
  • 2 loaves (14 ounces each) ciabatta bread, split
  • 3/4 pound sliced pepper Jack cheese
  • 12 lettuce leaves

Directions

  • 1. In a large bowl, combine the first nine ingredients; spread over bread bottoms. Layer with cheese and lettuce. Replace bread tops. Cut each loaf into six slices. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 slice equals 451 calories, 18 g fat (6 g saturated fat), 64 mg cholesterol, 920 mg sodium, 46 g carbohydrate, 3 g fiber, 30 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.