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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: 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.
| Ingredients:
1 Egg york 1 c Vegetable oil; =OR=- 2 tb Basil; chopped
2 Teaspoon(s) Egg substitute; Salt & pepper to taste
1 Tablespoon(s) Lemon juice;
1 Cup(s) White abacore; drained 2 sl Tomatoe;
2 Tablespoon(s) Basil mayonnaise; Butter lettuce;
2 Tablespoon(s) Roasted red pepper; 4 sl Focassia bread; |
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