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Veggie Tuna Melts Recipe

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"I created this recipe when I got married 20 years ago and have served it countless times since then," writes Marilyn Smelser of Albany, Oregon, "Sometimes I add a little chili powder, heap the tuna mixture over tortilla chips instead and microwave for hearty nachos."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 2 cans (6 ounces each) light water-packed tuna, drained and flaked
  • 3/4 cup chopped sweet red pepper
  • 1/2 cup chopped fresh mushrooms
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1/4 cup sliced pimiento-stuffed olives
  • 4-1/2 teaspoons reduced-fat mayonnaise
  • 4 English muffins, split and toasted
  • 8 thin slices tomato

Nutritional Facts

One serving equals 165 calories, 5 g fat (2 g saturated fat), 24 mg cholesterol, 413 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Directions

  1. In a large bowl, combine the tuna, red pepper, mushrooms, cheese and olives. Fold in mayonnaise. Spread over English muffin halves. Top each with a tomato slice.
  2. Broil 6 in. from the heat for 7-9 minutes or until lightly browned. Serve immediately. Yield: 8 servings.
Originally published as Open-Face Tuna Melts in Light & Tasty April/May 2003, p63

Nutritional Facts

One serving equals 165 calories, 5 g fat (2 g saturated fat), 24 mg cholesterol, 413 mg sodium, 16 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Dec. 11, 2011

"Excellent and low Weight Watcher points."

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