8 oz pouched low-sodium tuna or canned low-sodium water-packed tuna, drained
1/3 cup nonfat plain Greek 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
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.
Stripping the fatty mayonnaise and indulgent cheeses from an old-school tuna melt doesn't mean destroying the taste. In fact, we consider our veggie-packed tuna salad and light Jarlsberg cheese a step up.
Replace the bacon in your BLT with lean tuna and you've got a CE-approved snack. We've also swapped out the bread for Boston lettuce for a sushi-inspired mini-meal - with each wrap packing a mere 52 calories!
With a vibrant sauce and a bit of flair in its presentation, this dish looks and tastes great for so little effort. Scallops take literally minutes to cook, making them the perfect fast food when you need a touch of elegance in a flash.