Open-Face Tuna Veggie Melt

Our updated tuna melt substitutes Greek yogurt for mayo, and it's topped with fresh veggies and apples, along with gooey cheese.
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Open-Face Tuna Veggie Melt

Open-Face Tuna Veggie Melt

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings

Ingredients

  • 6 oz can or pouch unsalted tuna in water, drained

  • 3 tbsp celery, diced

  • 3 tbsp red onion, diced

  • 2 tbsp carrots, peeled and diced

  • 2 tbsp tomato, seeded and diced

  • 2 tbsp Golden Delicious apple, unpeeled and diced

  • 1 /3 cup nonfat Greek-style yogurt

  • 1½ tsp white wine vinegar

  • ½ tsp dried oregano 

  • ¼ tsp parsley flakes

  • 1 /8 tsp ground black pepper

  • ¼ loaf fresh-baked whole-wheat bread (4 oz)

  • 2 thin slices tomato

  • 2 1-oz slices Jarlsberg Light or reduced-fat Swiss cheese

Preparation

1. In a medium bowl, stir together first 11 ingredients until well combined. 

2. Slice bread horizontally, making a top and bottom. Place both halves crustside-down, divide tuna salad equally among halves and spread onto each. Top each with 1 slice tomato and 1 slice cheese. 

3. In an oven or toaster oven, broil topped bread halves on low for 5 to 10 minutes or until cheese is melted and slightly browned.

Nutrition Information

  • Serving Size: ½ cup tuna salad, 1 slice tomato, 1 oz cheese, 2 oz bread
  • Calories: 340
  • Carbohydrate Content: 31 g
  • Cholesterol Content: 35 mg
  • Fat Content: 4.5 g
  • Fiber Content: 5 g
  • Protein Content: 41 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 410 mg
  • Sugar Content: 7 g