Tuesday, May 28, 2013

Open Faced Tuna Melts

Tuna Melts have always been one of my ultimate comfort foods. Growing up, my dad could only cook two things: omelets and tuna melts, and he made both of those things better than anyone else in the world.  I'll never know all my dad's tricks for making a stellar tuna melt, but I'll spend my life trying to replicate it. So while the recipe below is no "Dad's Tuna Melt", it's a pretty tasty (and skinny) rendition.

Open Faced Tuna Melts
Serves 4

12 oz Chunk Light Tuna in Water, drained
3 Garlic Cloves, minced
2-3 Tbsp Red Wine Vinegar (depending on taste)
1/3 Cup Light Sour Cream
1/4 Cup Canola Mayonnaise (or mayo of choice)
1/4 tsp Onion Powder
1 tsp Dried Parsley
Salt & Pepper, to taste
4 Whole Wheat Slims Sandwich Rolls (or bread of choice)
1 Tomato, sliced
4 Slices of Colby Jack (not thin deli sliced--you want it thick)


1. In a medium bowl, combine tuna, garlic, and red wine vinegar. Stir in sour cream, mayonnaise, and seasonings. Do a taste test and adjust vinegar or seasonings if necessary.  If you have the time, allow the tuna to refrigerate for an hour or more, so that the flavors can meld.

2.  Toast the bread. Once toasted, spoon 1/8th of the tuna mixture on top of each bread half.  Top each tuna sandwich with slices of tomato, then half a slice of cheese.  

3. Broil in an oven or toaster oven until cheese is bubbly. Serve hot.

Serving Size: 2 Open Faced Tuna Melt Halves
Calories: 338
Fat:  15
Carbs: 23
Protein: 27

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