8 slices (1/4-inch thick) crusty Italian, French, or whole wheat bread
2 T. olive oil
2 cloves garlic (bruised)
2-1/2 T. red wine vinegar
1 medium-size red onion (sliced thin)
8 medium-size pitted ripe olives (coarsely chopped)
2 medium-size ripe tomatoes (cored and sliced, 1/2-inch thick)
1 can (6 1/2 oz.) water-packed light tuna (drained and flaked)
4 T. minced fresh basil or parsley

Tear off four sheets of plastic wrap, each large enough to wrap a sandwich, and lay two slices of bread on each. Sprinkle the eight slices with the olive oil, dividing it evenly, then rub the bread with the crushed garlic; discard the garlic. Sprinkle the bread with the vinegar. Top each of four bread slices with one-fourth of the onion, olives, tomatoes, tuna, and basil. Place the remaining slices, oil-and-vinegar side down, on top to make four sandwiches. Wrap each sandwich tightly in the plastic wrap and let sit at room temperature at least 45 minutes before eating. If packing for a picnic or brown bag lunch, refrigerate the sandwiches until ready to pack.

Yield: 4 servings
Calories: 227
Total Fat 10g
Fiber 1g