Mediterranean Stuffed Bread

Recipe Ingredients

1 cup	237ml	French baguette - (abt 16 oz) (large)
4 cups	250g / 8.8oz	Tomatoes - (abt 1 1/4 lbs total) - peeled, chopped (medium)
4		Scallions, white part and 8" green - finely chopped
1		Green bell pepper - seeded, chopped (medium)
1		Water-packed tuna - (6 oz) - drained, flaked
1 tablespoon	15ml	Capers - drained, (optional)
		Dressing
3 tablespoons	45ml	Red wine vinegar
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Dijon mustard
1		Garlic clove - minced
2 tablespoons	30ml	Chopped flat-leaf parsley
1 tablespoon	15ml	Chopped fresh mint
		= (or 1 tspn crushed dried mint)
1 teaspoon	5ml	Fresh thyme leaves
		= (or 1/4 tspn crushed dried thyme)

Recipe Instructions

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.

This recipe yields 6 servings.

Exchanges Per Serving: 1 Low Lean Protein, 3 Carbohydrate (2 1/2 Bread/Starch, 1 Vegetable), 1 Fat.

Nutrition Facts: 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.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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