Healthy Tuna Melt (Cooking Light) Recipe #380554
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.
by blucoat
25 min | 15 min prep
4 sandwiches
- 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 reduced-fat swiss cheese (or any other cheese you like)
- Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.
- 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.
- 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.
- Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.
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5 stars