Tuna Melt – GERD / Acid Reflux Friendly Version
Servings
6Serving size
1 open faced sandwichThis recipe can be multiplied. The tuna keeps well for about 48 hours in the fridge, but cooked sandwiches don’t keep well.
Ingredients
| 1 can Canned no-salt added tuna fish in water (in water, drained) |
| 1 Medium stalk Celery, raw (small dice) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1 to taste Black pepper |
| 6 slice Whole wheat bread (or gluten-free bread) |
| 3 ounce Reduced fat cheddar cheese (Swiss, cheddar or mozzarella) (grated) |
Instructions
Mix together the tuna, celery, mayonnaise and pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
When I was growing up this was a pretty common meal in the South. Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.
The choice of cheese is up to you. I’ve had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.