Tomato Tuna Melt
Servings
4Serving size
2 tuna stacks
Ingredients
| 2 can Canned no-salt added tuna fish in water (drained) |
| 2 large Egg(s) (hard boiled)(chopped) |
| 2 Tbsp. Reduced fat mayonnaise |
| 1 tsp. Dijon mustard |
| 4 tsp. Pickle relish, sweet |
| 1/2 tsp. Apple cider vinegar (or lemon juice) |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 8 slice, thick/large (1/2 thick) Tomatoes |
| 1 ounce Reduced fat cheddar cheese (shredded) |
Instructions
Gather all ingredients and equipment.
Preheat broiler and line a small sheet pan with foil.
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 1/8 of the tuna salad mixture.
Sprinkle each tomato stack with 1/8 of the shredded cheddar cheese.
Transfer to the broiler and cook just until the cheese is melted and bubbly, about 2-3 minutes.
Serve immediately.
Variation: 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.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.