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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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