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The EatingWell Tuna Melt
From EatingWell.com
Here's our updated version of the classic - and great proof that you can have your, well, melt and eat it, too, even if you're building a healthy lifestyle. How about a tossed green salad on the side?
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Nutritional Information
(per serving)
| Calories | 264 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 68mg |
| Sodium | 403mg |
| Total Carbohydrate | 19g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 31g |
| Calcium | 0 |
Serves: 4 Edit
Total Time: 15 min
Ingredients
| U.S. | Metric | Conversion chart |
- 4 slice(s) whole-wheat bread
- 12 ounce(s) canned chunk light tuna (see Tips & Techniques), drained
- 1 medium shallot, minced (2 tablespoons)
- 2 tablespoon(s) reduced-fat mayonnaise
- 1 tablespoon(s) lemon juice, juice
- 1 tablespoon(s) minced flat-leaf parsley
- 0.125 teaspoon(s) salt
- hot sauce
- Freshly ground pepper, to taste
- 2 tomatoes, sliced
- 1/2 cup(s) shredded sharp Cheddar cheese
Directions
- Preheat the broiler.
- Toast bread in a toaster.
- 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. Serve immediately.
Tips & Techniques
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.
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