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
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.
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Comments

  1. This sounds so good! can’t wait to try it

  2. Michelle Clothier says:

    This looks and sounds great! Can’t wait to try it!