Tuna Melt - 15g Carbs, 2g Fiber, 3g Sugar
From: www.drgourmet.
Servings< 6
Serving size: 1 open faced sandwich
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
The tuna salad keeps well for about 48 hours in the fridge but
cooked sandwiches don't keep well.
Special Diet Information - -
Coumadin (Warfarin)-
This recipe is safe for Coumadin (warfarin) users.
Lactose-
This recipe contains cheese and some of those who are lactose
intolerant may be able to tolerate it.
Sodium-
This is a low sodium recipe.
GERD / Acid Reflux-
This recipe contains GERD triggers and those with GERD may wish
to avoid it.
Gluten Sensitivity-
This recipe is safe for those who are sensitive to gluten. Use
gluten-free bread.
1 6 1/2 oz can light tuna in water (drained)
1 small shallot (minced)
1 rib celery (small dice)
2 Tbsp low fat mayonnaise
1/8 tsp hot sauce
Fresh ground black pepper (to taste)
6 slices whole wheat or gluten-free bread
1 medium tomato (thinly sliced)
3 oz reduced fat cheese (Swiss, cheddar or mozzarella) (grated)
Preheat the oven to 400 degrees F.
Mix together the tuna, shallot, celery, mayonnaise, hot sauce and
pepper.
Divide the tuna evenly between the 6 slices of bread. Top with the
tomatoes and then the cheese.
Place the open faced sandwiches in the oven and cook until the cheese
is melted. Serve.
Servings: 6
Serving size: 1 open faced sandwich
Nutrition per Serving:
138 Calories, 19 Calories from Fat, 2g Total Fat, 1g Saturated Fat,
0g Monounsaturated Fat, 0g Trans Fat, 13mg Cholesterol, 305mg Sodium,
15g Total Carbs, 2g Dietary Fiber, 3g Sugars, 15g Protein
Vitamin A 7%
Vitamin C 7%
Calcium 17%
Iron 7%
Vitamin K 15 mcg
Potassium 249 mg
Magnesium 40 mg
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