1 Serve
15 Mins
Using a chefs knife and cutting board, prepare the tuna by draining the canned tuna and mixing it in a bowl with mayonnaise, salt, and black pepper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
273 mg / 1,250 mgPotassium
423 mg / 4,700 mgSodium
1159 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Heat a frying pan over medium heat with a small amount of olive oil. Place the split submarine roll in the pan to lightly toast the interior.
Spread the tuna mixture onto the toasted roll and top with slices of pepper jack cheese. Place the sandwich back into the frying pan, cover, and cook until the cheese is melted.
3
g17
g10
g
French
French