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.

Tuna Melt

by 13  people

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  • 12   ounces 
    canned chunk light tuna, drained (see Note)
  • 1   
    medium shallot, minced (2 tablespoons)
  • 2   tablespoons 
    low-fat mayonnaise
  • 1   tablespoon 
    lemon juice
  • 1   tablespoon 
    minced flat-leaf parsley
  • 1/8  teaspoon 
  •  dash of 
    hot sauce
    Freshly ground pepper, to taste
  • 4   slices 
    whole-wheat bread , toasted
  • 2   
    tomatoes, sliced
  • 1/2  cup 
    shredded sharp Cheddar cheese
Preheat broiler.
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.

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDAEPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.
Nutrition information
Per Serving: cal. (kcal) 252, Fat, total (g) 6, chol. (mg) 66, sat. fat (g) 3, carb. (g) 16, fiber (g) 3, pro. (g) 31, vit. A (IU) 971.8, vit. C (mg) 11.81, sodium (mg) 408, Potassium (mg) 242, Vegetables () 0.5, Starch () 1, Lean Meat () 3, High-Fat Meat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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