Tuna Melt

Contributed By: EatingWell
Recipe by: Eating Well, Picture by: Ken Burris

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.

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Total Preparation Time: Less than 15 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Kids Love It
Nutrition Content: Low Fat
Meal Type: Lunch
Entree
Snack

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Ingredients

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 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

Preparation

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.

Cook's Notes

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.