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Citrus Tuna Melt

This warm toasted sandwich is easy to make. Our recipe uses one slice of bread per serving. An open-faced sandwich has less sodium and fewer calories.

Serves 6 · Dairy

contains glutencontains dairycontains fish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 can (about 12 ounces) tuna, drained
  • 2 tablespoons lime (or lemon) juice
  • 1/2 cup onion, diced
  • 1/4 cup tomatoes, diced (or 2 tablespoons, about 2 ounces, low-sodium diced tomatoes, drained)
  • 1/2 cup apple, diced
  • 1/4 cup celery, diced
  • 1/4 teaspoon black pepper
  • 6 slices whole grain bread (or homemade bread)
  • 1/4 cup fresh parsley or cilantro, chopped (optional)
  • 1 tablespoon cayenne or jalapeño chilies, diced (optional)
  • 3 slices pasteurized process American cheese, cut into halves
  • 6 slices tomatoes
  • 6 leaves lettuce
Make it lactose-friendly
  • 3 slices pasteurized process American cheese, cut into halves → lactose-free or aged hard cheese (naturally lower lactose)

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 350 °F.
  2. In a medium-sized bowl, combine tuna, lime juice, onion, tomatoes, apple, celery, and pepper. Mix well.
  3. Toast the bread.
  4. Place 6 slices of toasted bread on a cookie sheet. Put an even amount of tuna mixture on top of each slice. If using parsley and chilies, add these too.
  5. Put 1/2 slice cheese on top of the tuna and bake for about 3 minutes.
  6. Add an extra slice of tomato and lettuce on top if you like.
  7. Serve hot.
Nutrition (per serving)
Calories191
Protein21.0 g
Fat4.0 g
Carbs17.0 g
Fiber4.0 g
Sodium408 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)