The EatingWell Healthy in a Hurry Cookbook (2006),
EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)
In this updated tuna melt recipe, we go light on the mayo and top it with fresh tomato slices and shredded sharp Cheddar. This allows us to use considerably less cheese while ensuring that there’s great cheese flavor in each gooey bite of this healthy tuna melt recipe.
Active Time: 10 minutes |
Total Time: 15 minutes
2 5-ounce cans chunk light tuna (see Tip), drained
1 medium shallot, minced (2 tablespoons)
2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
1 tablespoon minced flat-leaf parsley
1/8 teaspoon salt
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
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.
Per serving :
7 g Fat;
4 g Sat;
2 g Mono;
29 mg Cholesterol;
17 g Carbohydrates;
18 g Protein;
3 g Fiber;
497 mg Sodium;
355 mg Potassium
Tip: Look for sustainable seafood, such as U.S.-caught chunk light tuna, preferably certified by the Marine Stewardship Council.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.