These upscale tuna salad sandwiches are studded with bell pepper, green onion and olives and seasoned with oregano. Serve them for lunch on whole wheat buns.

Yield: Serves 4.



  • 1/4 cup light mayonnaise
  • 1 tbsp red wine vinegar
  • 1/2 tsp oregano, crumbled
  • 1/4 tsp freshly ground pepper
  • 2 cans (170 g each) chunk light tuna, drained
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup sliced green onion
  • 2 tbsp chopped pitted ripe olives
  • 12 lettuce leaves
  • 6 whole wheat buns, halved


  1. Combine mayonnaise, vinegar, oregano and pepper. Stir in tuna, red pepper, green onion and olives.
  2. Place 2 lettuce leaves on bottom half of each bun; top with tuna mixture. Cover with top halves of buns.
Nutritional analysis per sandwich:

362 calories, 13.6 g fat, 29 g protein, 31.8 g carbohydrate, 5.3 g fibre, 692 mg sodium

*Ingredient not included in nutritional analysis.