Open-Faced Tuna Melt

In this updated version of the tuna melt, we go light on the mayo and top it with fresh tomato slices and feta cheese. A healthy take on a classic while ensuring that there's great flavor in every bite.

4 servings
Total Time: 15 minutes

Ingredients

• 12 ounces canned albacore or chunk light tuna, drained (see Note below)
• 1 medium to large shallot, minced
• 2 tablespoons low-fat, healthy oil based mayonnaise (i.e. Smart Balance)
• 1 tablespoon lemon juice
• 1 tablespoon minced flat-leaf parsley
• 1/8 teaspoon salt
• Hot sauce, to taste
• Freshly ground pepper, to taste
• 4 slices whole-wheat bread, toasted
• 2 tomatoes, sliced
• 1/2 cup feta cheese

Preparation

• Preheat broiler.
• Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl.
• Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese.
• Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

• Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition

Per serving: 252 calories; 6 g fat ( 3 g sat , 0 g mono ); 66 mg cholesterol; 16 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 242 mg potassium.