FIXATE - open faced tuna melt (calories for TUNA SALAD ONLY)
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 182.8
- Total Fat: 8.8 g
- Cholesterol: 43.6 mg
- Sodium: 567.9 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.6 g
- Protein: 22.0 g
View full nutritional breakdown of FIXATE - open faced tuna melt (calories for TUNA SALAD ONLY) calories by ingredient
Introduction
For a protein-packed lunch that’s easy to put together, try this tasty Open-Faced Tuna Melt you can make in 20 minutes. This lighter version of a traditional tuna melt is made with a fresh mix of tuna, veggies, seasonings, and more, layered on whole-grain bread and topped with tomato and cheddar cheese slices. It’s a delicious and healthier deli-style sandwich you’re sure to enjoy!For a protein-packed lunch that’s easy to put together, try this tasty Open-Faced Tuna Melt you can make in 20 minutes. This lighter version of a traditional tuna melt is made with a fresh mix of tuna, veggies, seasonings, and more, layered on whole-grain bread and topped with tomato and cheddar cheese slices. It’s a delicious and healthier deli-style sandwich you’re sure to enjoy!
Number of Servings: 4
Ingredients
-
16 oz StarKist Chunk Light Tuna in Water (5 oz can = 4 oz tuna)
.25 cup, diced Celery, raw
1 serving Green Onion (fresh-1 stalk)
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 oz Fage Greek Yogurt 2% plain
3 tbsp Mayonnaise, regular (mayo)
1 oz Dill Pickle (Vlastic Dill Pickle Whole)
1 tbsp Dill weed, dried
1 fl oz Lemon Juice
3 tsp Grey Poupon Dijon Mustard
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This is the recipe from the 21 day fix website:
4 cans chunk light tuna, packed in water,
drained
¼ cup chopped celery
(approx. 3⁄4 small stalk)
¼ cup chopped red onion
(approx. 1⁄3 medium)
¼ cup sliced green onion (approx. 1 large)
¼ cup reduced-fat (2%) plain Greek yogurt
3 Tbsp. FIXATE Mayonnaise (see separate
recipe for FIXATE Mayonnaise)
2 Tbsp. chopped dill pickles
2 Tbsp. chopped fresh dill
1 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
¼ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
2 tsp. ghee (organic grass-fed, if possible)
4 slices low-sodium sprouted whole-grain
bread (like Ezekiel®)
8 slices tomato
4 slices cheddar cheese (approx. 1 oz. each)
Directions
Preheat oven to 400° F.
2. Combine tuna, celery, red onion, green onion, yogurt, mayonnaise, pickles,
dill, lemon juice, mustard, salt, and pepper in a large mixing bowl; mix well.
3. Spread ½ tsp. ghee on one side of each slice of bread. Place bread, gheeside down, on a baking sheet.
4. Top each slice of bread with ¼ tuna mixture, two slices tomato, and one
slice cheddar.
5. Bake 6 to 8 minutes, or until bread is toasted and cheese is melted.
Serving Size: 4
2. Combine tuna, celery, red onion, green onion, yogurt, mayonnaise, pickles,
dill, lemon juice, mustard, salt, and pepper in a large mixing bowl; mix well.
3. Spread ½ tsp. ghee on one side of each slice of bread. Place bread, gheeside down, on a baking sheet.
4. Top each slice of bread with ¼ tuna mixture, two slices tomato, and one
slice cheddar.
5. Bake 6 to 8 minutes, or until bread is toasted and cheese is melted.
Serving Size: 4
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