Lemon & Pepper Tuna Melt

 I really really like tuna melts.  The hubs and I used to make them on whole wheat bread, with mayo, a splash of vinegar, salt and pepper, broiled to perfection with gooey cheddar cheese.  

And then… we got all healthy and stuff.

Gooey cheddar, I seriously heart you, but alas you are (mostly) a thing of the past.  

And just when cheddar and I broke up and I thought no one could ever love me again like it did… this recipe happened to us.  In this rebound relationship, I threw a few things together, slapped it on some Ezekiel Bread, sprinkle of feta goodness and a little time-out under the broiler and Voila!  An “after” tuna melt you can get your taste buds on and leave your caloric-enriched “before” tuna melt behind. 

Even my 3 year old son loved it… and that’s saying something considering he survives on carrots, veggie booty and Chik Fil A nuggets.

Note:  You can also assemble the tuna mixture and add to a wrap, a salad or eat by all by its lonesome… its that good, y’all…

Enjoy! 

Lemon & Pepper Tuna Melt

2013-10-24 08:04:17

Serves 2

A yummy low-cal alternative to the traditional tuna melt. I serve it with a vegetable soup or lightly dressed salad.

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Prep Time

15 min

Cook Time

5 min

Total Time

25 min

Prep Time

15 min

Cook Time

5 min

Total Time

25 min

Ingredients

1. 2 - 7 oz cans of Chunk Light Tuna in Water
2. 1/2 Red, Orange or Yellow Pepper, diced small
3. 2 tbsp fresh parsley, finely chopped
4. 2 tbsp red onion, finely chopped
5. 1/2 lemon, juiced
6. 2 tsps olive oil
7. salt, pepper to taste
8. 4 slices - Ezekiel Bread, toasted
9. 4 tbsp crumbled feta cheese, divided

Instructions

1. Set oven to Broil.
2. Combine ingredients through salt and pepper in a small bowl.
3. Divide among 4 slices of bread, top with feta cheese and broil in the oven until cheese is light brown.

By Joia Farmer

Eat Sweat Pray Repeat http://eatsweatprayrepeat.com/