1 can (6 oz) water-packed tuna, drained
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 clove garlic, minced
3 Tbsp chopped red onion
½ tsp chopped parsley
2 hard rolls, split
2 leaves lettuce
½ tomato, sliced
In a medium bowl, combine tuna, oil, vinegar, garlic, onion, and parsley until thoroughly mixed.
Cover and refrigerate 2 hours to allow flavors to blend.
Spread tuna on bottom halves of rolls.
Top with lettuce and sliced tomato, close sandwiches with top halves of rolls, and serve.
- Saturated Fat