Ingredients

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.

Servings
2
Prep Time
8 min
Cook Time
10 min
Duration
18 min

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