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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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After sampling a similar open-faced sandwich at a restaurant, I created a lovely lemon-seasoned tuna salad with artichoke hearts. Serve it on the patio for lunch with a friend.—Evelyn Basinger, Linville, Virginia Ingredients:
1 can (6 ounces) light water-packed tuna, drained and flaked |
1/3 cup coarsely chopped water-packed artichoke hearts, rinsed and drained |
2 tablespoons fat-free mayonnaise |
1/2 cup shredded reduced-fat mexican cheese blend, divided |
1/4 teaspoon salt-free lemon-pepper seasoning |
1/8 teaspoon dried oregano |
2 english muffins, split and toasted |
Directions:
1. In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper and oregano. Spread over English muffin halves.
2. Place on a baking sheet. Broil 4-6 in. from the heat for 3-5 minutes or until heated through. Sprinkle with remaining cheese; broil 1-2 minutes longer or until cheese is melted. Yield: 2 servings.
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