This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.
"Too few people understand a really good sandwich."
-James Beard, Chef
When I was growing up this was a pretty common meal in the South.
Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.
The choice of cheese is up to you. I've had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.
Servings: 6 | Serving size: 1 open faced sandwich
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4.
The tuna keeps well for about 48 hours in the fridge, but cooked sandwiches don't keep well.
|1||6 1/2 ounce can light tuna in water (drained)|
|1||rib celery (small dice)|
|2 Tbsp||reduced-fat mayonnaise|
|fresh ground black pepper (to taste)|
|6||slices whole wheat or gluten-free bread|
|3 ounces||reduced-fat cheese (Swiss, cheddar or mozzarella) (grated)|
Preheat the oven to 400° F.
Mix together the tuna, celery, mayonnaise and pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve.
Serving size: 1 open faced sandwich
|Calories 129-||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 2g||8%|
|Vitamin A 1%||Vitamin C 0%|
|Calcium 17%||Iron 6%|
|Vitamin K 13 mcg||Potassium 167 mg|
|Magnesium 36 mg|