Healthy Tuna Melt (Cooking Light) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A tasty and easy recipe from Cooking Light Magazine (October 1996). The vegetables and herbs add a lot of flavour. Recipe can easily be halved for two and the leftover tuna stores well in the fridge. Ingredients:
2 medium zucchini (about 7 ounces each) |
olive oil flavored cooking spray |
2 teaspoons dried basil |
1 teaspoon dried thyme |
1/8 teaspoon pepper |
4 slices multigrain bread, toasted |
1 (9 ounce) can solid white tuna packed in water, drained |
1/4 cup light mayonnaise |
2 tablespoons finely chopped red onions |
16 slices plum tomatoes, 1/4-inch-thick |
4 slices fat-free american cheese (or any other cheese you like) or 4 slices reduced-fat swiss cheese (or any other cheese you like) |
Directions:
1. Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of the zucchini; cook 5 minutes. Turn slices over, sprinkle with half of the herbs and pepper; cook 5 minutes or until tender. Repeat with remaining zucchini, herbs, and pepper. Divide zucchini slices evenly among toast slices.
3. Combine tuna, mayonnaise, and onion in a small bowl, stir well. Spread 1/2 cup tuna mixture over each zucchini-topped bread slice; top each with 4 tomato slices and 1 cheese slice.
4. Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.
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