The Eating Well Tuna Melt
Here’s our updated version of the classic—and great proof that you can have your well melt and eat it, too, even if you’re building a healthy lifestyle. How about a tossed green salad on the side?
• 4 slice whole-wheat bread
• 2 chunk light tuna (see Ingredient note), drained
• 1 each medium shallot, minced (2 tablespoons)
• 2 Tbsp. reduced-fat mayonnaise
• 1 Tbsp. lemon juice
• 1 Tbsp. minced flat-leaf parsley
• 1/8 tsp. salt
• dash of hot sauce
• Freshly ground pepper to taste
• 2 each tomatoes, sliced
• 1/2 cup shredded sharp Cheddar cheese
Preheat the broiler.
Toast bread in a toaster.
Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Serve immediately.
Ingredient note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light, on the other hand, which comes from smaller fish, skipjack or yellowfin, is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples.