RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2074
| View Recipe |
|
|
| Recipe Name: |
Tuna and Artichoke Salad Sandwich |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-03-29
|
| Course: |
Lunch |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
25.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
5.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.96
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Small onion, red sliced
|
Directions:
Spread aïoli on 1 slice of bread. Top with tuna salad, sliced red onion, cheese, and the other slice of bread.
Grill on panini press for 3 to 5 minutes. |
|
Fresh Herb and Garlic Aïoli
(Add to shopping list) :
1 Cup oil, canola
1 to taste salt and pepper
|
Directions:
In food processor combine first 5 ingredients. Turn on processor and slowly add the oils for emulsification. Add the herbs, and salt and pepper. |
|
| Nutrition per Serving: |
| Calories: |
235 |
Total Carbs: |
29.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
19.0 |
Fat: |
7.4 |
Protein: |
11.80 |
| Fiber: |
6.66 |
Sodium: |
475.00 |
|
|
|
