Mediterranean Stuffed Bread
(makes 6 servings)
| 1 | large French baguette, about 1 pound (480 g) |
| 4 | medium tomatoes, about 1 1/4 pounds (600 g) total, peeled, and chopped |
| 4 | scallions, white part and 8 inch (2.5 cm) green, finely chopped |
| 1 | medium green bell pepper, seeded and chopped |
| 1 | 6-ounce (195 g) can water-packed tuna, drained and flaked |
| 1 | tablespoon (15 ml) capers, drained (optional) |
| 3 | tablespoons (15 ml) red wine vinegar |
| 2 | tablespoons (30 ml) olive oil |
| 1 | teaspoon (5 ml) Dijon mustard |
| 2 | tablespoons (30 ml) chopped flat-leaf parsley |
| 1 | tablespoon (15 ml) chopped fresh mint or 1 teaspoon (5 ml) crushed dried |
| 1 | teaspoon (5 ml) fresh thyme leaves or 1/4 teaspoon (1.25 ml) crushed dried |
- Cut the baguette in half lengthwise and scoop out some of the bread to create a shell. Set crumbs aside.
- In a large bowl, combine tomatoes, scallions, bell pepper, tuna, capers (if using), and reserved bread crumbs.
- In a small bowl, whisk together dressing ingredients. Drizzle over tuna mixture and toss to mix thoroughly. Mound the mixture into the bottom half of the bread, packing down firmly. Top with other half of the bread. Press bread halves together and tightly wrap in plastic wrap or aluminum foil. Refrigerate for at least several hours or overnight.
- Transport the bread, still wrapped, to the picnic site. Transfer to a slicing board and cut into 6 portions.
| Per serving: | 307 calories (21% calories from fat), 15 g protein, 7 g fat (1.2 g saturated fat), 46 g carbohydrates, 4 g dietary fiber, 89 mg cholesterol,584 mg sodium |
| Diabetic exchanges: | 1 low lean protein, 3 carbohydrate (2 1/2 bread/starch, 1 vegetable), 1 fat |
|
|
