Are you sick of the same old ham sandwich sack-lunch? This delicious tuna melt is full of fiber and protein, making for a healthy take on a diner classic!
Image Source/ Recipe Source: cookingmatters.org
- 1 large or 2 small stalks celery
- 1 large tomato
- ½ medium lemon
- 2 cans (6 oz.) light tuna, packed in water, no salt added
- 2 ounces low-fat cheddar cheese
- ¼ cup low-fat mayonnaise or plain nonfat Greek yogurt
- ¼ teaspoon ground black pepper
- 4 slices whole wheat sandwich bread
Rinse and dice celery. Rinse, core, and cut tomato into 4 thick slices.
Rinse lemon and cut in half. In a small bowl, squeeze juice. Discard seeds.
In a colander, drain tuna.
In a medium bowl, add tuna. Flake apart with a fork. Add celery, lemon juice, mayonnaise (or yogurt), and black pepper. Mix with fork until combined. Add dry herbs or hot sauce, as desired.
In a large skillet over medium heat, add 2 slices bread. Cook until toasted on bottom, about 5 minutes. Remove from pan. Repeat with other 2 slices. Remove pan from heat.
On the toasted side of each bread slice, add ½ cup tuna salad. Top with tomato slice and sprinkle with cheese (about 2 Tablespoons each).
Return skillet to medium heat. Place 2 sandwiches in skillet. Cover and cook until cheese is melted and underside is browned, about 3–5 minutes. Remove from pan. Repeat with other 2 sandwiches.
(Recipe and photo courtesy Cooking Matters)