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The EatingWell Tuna Melt

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  15 Minutes
  4 servings
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?
RECIPE INGREDIENTS
4 slices  whole-wheat bread
2 6-ounce cans  chunk light tuna (see Ingredient note), drained
1   medium shallot, minced (2 tablespoons)
2 tablespoons  reduced-fat mayonnaise
1 tablespoon  lemon juice juice
1 tablespoon  minced flat-leaf parsley
1/8 teaspoon  salt
Dash of  hot sauce, such as
Freshly ground pepper to taste
2   tomatoes, sliced
1/2 cup  shredded sharp cheddar cheese

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.
The EatingWell Tuna Melt Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 264
Fat. Total: 7g
Protein: 31g
Carbohydrates, Total: 19g
Fat, Saturated: 3g
Fiber: 3g
Cholesterol: 68mg
Sodium: 403mg
% Cal. from Fat: 24%
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