Fatty fish like salmon and tuna are good sources of omega-3s, and this cheesy open-faced sandwich is a great way to add more fish to your diet. Pair with a simple salad of lettuce and tomato (try our Honey-Pomegranate Vinaigrette to liven it up!) or Cucumbers with Dilled Sour Cream. You’ll end up with a satisfying lunch that will keep you going till dinner for less calories than a single burger.
Cheesy Tuna Melt
- 1 10-oz can light tuna
- 1 T lemon juice
- 1 T fresh parsley, chopped (if fresh is unavailable, you can use 1 ½ t dried parsley flakes)
- 1 T chopped shallot
- ⅛ t black pepper
- ⅛ t salt
- ½ t hot sauce (such as Tabasco sauce)
- 3 T real mayonnaise
- 4 slices whole-wheat bread
- 1 C cheddar cheese, shredded
- 2 medium tomatoes, sliced thinly
Preheat the oven to 375 degrees (375°).
Combine everything but the bread, cheese and tomatoes in a bowl and mix well.
Toast the bread and lay it on the cookie sheet. Divide the tuna mix evenly between the 4 slices of toast, spreading it out to cover the whole surface of the slice.
Top with 3-4 thin tomato slices, then sprinkle with ¼ of the cheese. Bake for 10-15 minutes or until cheese is melted and tuna is heated through.