- 2 6-ounce cans of tuna packed in water (drained)
- 1 tablespoon extra-virgin olive oil
- 1/3 cup jarred roasted red peppers, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon red wine vinegar
- black pepper
- 8 slices sandwich bread
- In a medium bowl, combine the tuna, oil, roasted red peppers, basil, vinegar, and ¼ teaspoon pepper.
- Form sandwiches with the bread.