Tuna Melt
Recipe from
EatingWell
In this updated version of the tuna melt, we go light on the mayo and top it with fresh tomato slices and shredded sharp Cheddar, which allows us to use considerably less cheese while ensuring that there's great cheese flavor in each gooey bite.
Servings:
4 servings
Prep Time:
10 mins
Total Time:
15 mins
Ingredients
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12 ouncescanned chunk light tuna, drained (see Note)see savings
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1medium shallot, minced (2 tablespoons)see savings
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2 tablespoonslow-fat mayonnaisesee savings
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1 tablespoonlemon juicesee savings
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1 tablespoonminced flat-leaf parsleysee savings
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1/8 teaspoonsaltsee savings
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Dash ofhot saucesee savings
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Freshly ground pepper, to tastesee savings
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4 sliceswhole-wheat bread , toastedsee savings
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2tomatoes, slicedsee savings
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1/2 cupshredded sharp Cheddar cheesesee savings
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Directions
1.
Preheat broiler.
2.
Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
Tip:
Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.
Nutrition information
Per serving: Calories 252, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 66 mg, Sodium 408 mg, Carbohydrate 16 g, Fiber 3 g, Protein 31 g, Potassium 242 mg. Daily Values: Vitamin A 20%, Vitamin C 20%. Exchanges: Starch 1,Vegetable 0.5,Lean Meat 3,High-Fat Meat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
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