Dan's Tuna Melts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 whole wheat English muffins, sliced in half, toasted2, 5-ounce cans of chunk tuna in water3 baby carrots or one medium, peeled carrot2 tablespoons low-fat plain Greek yogurt2 teaspoons Italian seasoning1/4 teaspoon lemon pepper seasoning8 thin slices of cheddar cheese
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.
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.
Nutritional Info 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
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