Tomato Tuna Melt
Servings
2Serving size
2 'melts'This recipe may be multiplied, but once cooked, leftover ‘melts’ will become soggy. Best to keep the tuna/egg mixture separate and assemble the ‘melts’ at the last minute.
Ingredients
| 1 can Canned no-salt added tuna fish in water (packed in water)(drained) |
| 1 large Egg(s) (hard boiled)(chopped) |
| 1 Tbsp. Reduced fat mayonnaise |
| 1/2 tsp. Dijon mustard |
| 1 Tbsp. Pickle relish, sweet |
| 1/4 tsp. Apple cider vinegar (or lemon juice) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 slice, thick/large (1/2 thick) Tomatoes |
| 1/2 ounce Reduced fat cheddar cheese (shredded) |
Instructions
Combine drained tuna and chopped hard boiled egg in medium mixing bowl.
Add the mayonnaise, mustard, relish, vinegar or lemon juice, salt and pepper. Combine.
Lay the tomato slices on the sheet pan and top each with 1/4 of the tuna salad mixture.
Sprinkle each tomato stack with 1/4 of the shredded cheddar cheese.
Transfer to the broiler and cook just until the cheese is melted and bubbly, about 2-3 minutes.
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Special Diet Information
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Lactose
This recipe contains cheese, and some who are lactose intolerant may be able to tolerate it.
Recipe Notes
The tomato stacks may also be served on toasted whole wheat English muffins, for an open face sandwich, or over mixed greens lightly dressed with olive oil and lemon.