Open-Face Tuna Veggie Melt

[BABY1]

TweetOpenFaceTunaVeggieMelt_article.jpg

INGREDIENTS:

• 6 oz can or pouch unsalted tuna in water, drained
• 3 tbsp celery, diced
• 3 tbsp red onion, diced
• 2 tbsp carrots, peeled and diced
• 2 tbsp tomato, seeded and diced
• 2 tbsp Golden Delicious apple, unpeeled and diced
• 1/3 cup nonfat Greek yogurt
• 1 1/2 tsp white wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp parsley flakes
• 1/8 tsp ground black pepper
• 1/4 loaf fresh-baked whole-wheat bread (4 oz)
• 2 thin slices tomato
• 2 1-oz slices Jarlsberg Light or reduced-fat Swiss cheese

INSTRUCTIONS:

1. In a medium bowl, stir together first 11 ingredients until well combined.
2. Slice bread horizontally, making a top and bottom. Place both halves crust-side-down, divide tuna salad equally among halves and spread onto each. Top each with 1 slice tomato and 1 slice cheese.
3. In an oven or toaster oven, broil topped bread halves on low for 5 to 10 minutes or until cheese is melted and slightly browned.

Nutrients per serving (1/2 cup tuna salad, 1 slice tomato, 1 oz cheese, 2 oz bread): Calories: 340, Total Fat: 4.5 g, Sat. Fat: 2 g, Omega-3s: 260 mg, Omega-6s: 390 mg, Carbs: 31 g, Fiber: 5 g, Sugars: 7 g, Protein: 41 g, Sodium: 410 mg, Cholesterol: 35 mg

[Big Pimpin]

TweetDamn that looks good. I love me some tuna.