Yield: 2 sweet ones
Measure | Ingredient |
---|---|
1 \N | Egg york =OR=- |
2 teaspoons | Egg substitute; |
1 tablespoon | Lemon juice; |
1 cup | White abacore; drained |
2 tablespoons | Basil mayonnaise; |
2 tablespoons | Roasted red pepper; |
1 cup | Vegetable oil; |
2 tablespoons | Basil; chopped |
\N \N | Salt & pepper to taste |
2 slices | Tomatoe; |
\N \N | Butter lettuce; |
4 slices | Focassia bread; |
BASIL MAYONNAISE
TUNA SANDWICH
NOTE: This may be to much fat for the diabetic...Work it out!! Use low-fat mayo...add basil to it. >>NO<< BASIL MAYONNAISE: Combine egg york or egg substitute and lemon juice. Mix well. Slowly which in vegetable oil teaspoon at a time until it is into mayonnaise. Stir in chopped basil, and salt and peper to taste.
Refrigerate, and use within a day.
TO MAKE SANDWICHES: Combine albacore tuna, 2 tb basil mayonnaise, red peppers. Lightly spread 2 tb basil mayonnaise on focaccia bread and top with tuna mixture, butter lettuce and tomatoe slice.
Source: The San Diego Union-Tribune Food Section, Sept. 29, 1994. Diane Wegner, American Institute of Wine and Food.
Brought to you and yours via Nancy O'Brion and her Meal-Master.