Snappy Tuna Melts Recipe
Snappy Tuna Melts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I lightened up a tuna melt by switching mayo to creamy balsamic vinaigrette. Kids and adults both go for this quick meal hero. —Christine Schenher, Exeter, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pouch (11 ounces) light tuna in water
  • 1 hard-boiled large egg, coarsely chopped
  • 2 tablespoons reduced-fat creamy balsamic vinaigrette
  • 1 tablespoon stone-ground mustard, optional
  • 4 whole wheat hamburger buns, split
  • 8 slices tomato
  • 8 slices reduced-fat Swiss cheese

Directions

In a small bowl, mix tuna, egg, vinaigrette and, if desired, mustard. Place buns on an ungreased baking sheet, cut side up. Broil 4-6 in. from heat 1-2 minutes or until golden brown.
Spread tuna mixture over buns; top with tomato and cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Snappy Tuna Melts in Taste of Home February/March 2016, p18

Nutritional Facts

2 open-faced sandwiches (calculated without mustard): 341 calories, 13g fat (5g saturated fat), 105mg cholesterol, 557mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 fat.

  • 1 pouch (11 ounces) light tuna in water
  • 1 hard-boiled large egg, coarsely chopped
  • 2 tablespoons reduced-fat creamy balsamic vinaigrette
  • 1 tablespoon stone-ground mustard, optional
  • 4 whole wheat hamburger buns, split
  • 8 slices tomato
  • 8 slices reduced-fat Swiss cheese
  1. In a small bowl, mix tuna, egg, vinaigrette and, if desired, mustard. Place buns on an ungreased baking sheet, cut side up. Broil 4-6 in. from heat 1-2 minutes or until golden brown.
  2. Spread tuna mixture over buns; top with tomato and cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 4 servings.
Originally published as Snappy Tuna Melts in Taste of Home February/March 2016, p18

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