Posted on September 15, 2011
Spicy Tuna Melts
Instead of the traditional lemon and dill lineup, our Spicy Tuna Melts take a cue from Tex-Mex cuisine and employ some southern flavor with a little kick.
By Joanne Lusted | Photo: Edward Pond
INGREDIENTS:
- 8 oz pouched low-sodium tuna or canned low-sodium water-packed tuna, drained
- 1/3 cup nonfat plain Greek-style yogurt
- 1 rib celery, diced
- 2 green onions, thinly sliced
- 1 tbsp fresh lime juice
- 1/2 tsp each chile powder and ground cumin
- Pinch cayenne pepper
- Sea salt and ground black pepper, to taste
- 4 slices whole-grain bread, lightly toasted
- 1 cup shredded low-fat mozzarella-cheddar cheese blend
INSTRUCTIONS:
- Preheat oven to 400°F.
- In a medium bowl, combine tuna, yogurt, celery, onions, lime juice, chile powder, cumin and cayenne. Season with salt and black pepper.
- Place bread on a parchment-lined baking sheet and spread tuna salad on each slice, dividing evenly. Top each with 1/4 cup cheese. Bake in oven for 4 to 6 minutes, until cheese is melted and bubbling and tuna is warm. Serve immediately.
Nutrients per melt: Calories: 237, Total Fat: 7 g, Sat. Fat: 4 g, Omega-3s: 201 mg, Omega-6s: 490 mg, Carbs: 14 g, Fiber: 3 g, Sugars: 2 g, Protein: 25 g, Sodium: 390 mg, Cholesterol: 37 mg
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TRY IT:
Serve our open-face seafood melts with a simple green salad, your favorite soup or some vegetable crudités.
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