Opened Face Toasted Tuna Melts

Opened Face Toasted Tuna Melts

4.4 of 5 (7)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 249.6
  • Total Fat: 13.9 g
  • Cholesterol: 38.0 mg
  • Sodium: 437.7 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 18.5 g

View full nutritional breakdown of Opened Face Toasted Tuna Melts calories by ingredient
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Alternative to Your 'Usual' Tuna Melts- Low Carb with a twist! Alternative to Your 'Usual' Tuna Melts- Low Carb with a twist!
Number of Servings: 4


    2 5.5 oz. cans Starkist Solid Light Tuna Fillet in Olive Oil, or Flavor of choice.

    1/4 c. Chives, fresh or dried.

    1/4 c. Roasted Red Bell Peppers or Pimentos. sliced & chopped.

    2 Tbs. Mayonnaise

    4 slices, Sara Lees '45 Calorie "Delightful" Wheat Bread, toasted.

    1 Lrg. Fresh Tomato

    4 Slices, Mozzarella Cheese.


Preheat Broiler-
Mix tuna, mayo, chives,peppers, until well blended. Put Bread in toaster until golden brown.

Spray Cookie sheet with PAM. Place toasted bread on it & heap Tuna mixture on each slice. Top each with 1/2 in. slice of Tomato, placing Mozzarella on top all of each slice.

Place into Oven Broiler untl Cheese is melted. Serve Immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user SHELLP0.

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Member Ratings For This Recipe

  • Excellent and quick to make. Loved it! - 7/21/09

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  • My girls LOVED this!! - 10/28/08

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  • 0 of 1 people found this review helpful
    i really wanna try this recipe. I love tuna - 7/25/08

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  • I tried to make the original recipe but we didn't have roasted peppers or that particular kind of wheat bread, so instead I added some diced peppers I had on hand and used some multi-grain bread; it was still delicious! - 6/26/08

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  • This is an AWESOME recipe! I substituted some things like honey mustard instead of mayo, since that's what I had, and I had to use my 100 calorie-per-slice and higher carbs bread, but it was still great, and the protein boost that I really needed for today! Thanks! - 6/25/08

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