I can be a real dork when it comes to food, which probably explains why I am excited about this post. I’m pretty sure not too many other people can’t wait to get on the computer to write about tuna melts! Tuna melts are one of the things I  stangely crave now and again, but  I normally cut out so much of the mayonaise that my home version is never as good as the restaurant ones. So, I started experimenting…. This Skinny Tuna Melt is as creamy and gooey as the ones at restaurants, but is packed with more vegetables and is a heck of a lot skinnier. I had it for lunch one day and breakfast the next day-that’s how much I liked it. I hope you do too! (This makes lunch for two adults, but can easily be doubled)

Here’s What You Need:
2TBS low-fat mayo
1 can tuna packed in water, drained
1 TBS dijon mustard
1/2 tsp seasoning (I like Country French Vinaigrette from Penzeys)
cayenne (just a dash)
salt and pepper

1/2 cup chopped tomatoes
1/2 cup chopped celery
2 TBS green pepper, diced
handful of baby spinach cut into strips (optional)
“skinny” bagel top and bottom or two tops (I like Thomas’ 100% Whole Wheat Bagel Thins)
6 TBS of shredded cheddar, divided into two

Here’s What You Do:
Preheat oven to 375. Mix tuna with all ingredients through green pepper, adding 1/4 tsp of salt and pepper to taste. Divide among two bagel tops and top with a max. of 3 TBS of cheddar each. Bake for about 12 minutes. Turn on broil (no need to wait for it to heat up) and then broil, turning after each minute until the cheese starts to bubble-about 3 mins. total. Add additional pepper and a handful of spinach to the top and dive in!

Kid Tip:
Kids (at least little ones like mine) don’t seem to like open faced sandwiches as much. So I suggest making this like a grilled cheese for them with a top and a bottom, subbing the shredded cheese for a piece of cheddar and spreading a very thin layer of the tuna mixture on before making like a grilled cheese or in a panini maker.


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