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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 215.2
  • Total Fat: 10.5 g
  • Cholesterol: 42.5 mg
  • Sodium: 390.7 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 17.2 g

View full nutritional breakdown of Dan's Tuna Melts calories by ingredient
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Dan's Tuna Melts

Submitted by: DANJODEA

Introduction

Simple tuna melts, no mayo, with lemon pepper and carrots to add a bit of flavor. Great for snacks or a small lunch.

This recipe feeds a family of 5 with three teenagers who eat 2 halves apiece, leaving one half for each parent. Cut the recipe in half for two people; the melts refrigerate and re-warm really well for a couple of days.

To reheat, place in microwave on high for 1 minute (1,000 watt microwaves; reduce time for larger appliances). Or place in a toaster oven for 4 minutes at 350 F; this preserves the crispiness of the muffin half.

You can always eat the remaining yogurt with the melts or save it for later.
Simple tuna melts, no mayo, with lemon pepper and carrots to add a bit of flavor. Great for snacks or a small lunch.

This recipe feeds a family of 5 with three teenagers who eat 2 halves apiece, leaving one half for each parent. Cut the recipe in half for two people; the melts refrigerate and re-warm really well for a couple of days.

To reheat, place in microwave on high for 1 minute (1,000 watt microwaves; reduce time for larger appliances). Or place in a toaster oven for 4 minutes at 350 F; this preserves the crispiness of the muffin half.

You can always eat the remaining yogurt with the melts or save it for later.

Number of Servings: 8

Ingredients

    4 whole wheat English muffins, sliced in half, toasted
    2, 5-ounce cans of chunk tuna in water
    3 baby carrots or one medium, peeled carrot
    2 tablespoons low-fat plain Greek yogurt
    2 teaspoons Italian seasoning
    1/4 teaspoon lemon pepper seasoning
    8 thin slices of cheddar cheese

Tips

Serve with a salad for a complete meal.

Flavor variations:
- Add a pickle slice under the cheese.
- Add a tomato slice under the cheese.
- Use a different cheese. Swiss, American, and provolone work; a runny cheese like Camembert or Brie won't.


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Directions

Slice the English muffins in half and toast to some crunchiness, being careful not to burn the edges. Preheat oven to 350 degrees F.

While toasting, drain the water from 2 cans of chunk tuna, then put the tuna into a mixing bowl. Shred the baby carrots into the tuna. Add the yogurt and seasonings. Stir with a fork until evenly and thoroughly mixed.

When the muffins are toasted, lay the 8 halves onto a baking sheet covered in aluminum foil. Evenly spread the tuna mix across all 8 muffin halves. Cover each half with a slice of cheddar cheese.

Bake in a 350-degree F. oven for 6 minutes.

Serving Size: Makes 8 servings of one half-muffin each.

Number of Servings: 8

Recipe submitted by SparkPeople user DANJODEA.





TAGS:  Fish | Lunch | Fish Lunch |

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