Tuna and Veggie Melts

Give a lunchtime favorite added color, flavor, and crunch with shredded carrots, sliced tomatoes, and two kinds of cheese.

  • Prep Time 20 min
  • Total Time 0 min
  • Servings 4

Ingredients

1
(6-oz.) can water-packed tuna, drained
1/4
cup low-fat small curd cottage cheese
1/4
cup light mayonnaise
1/4
cup shredded carrot
4
slices whole wheat bread, toasted
4
slices tomato
4
oz. (1 cup) shredded mozzarella or Cheddar cheese

  • 1 In medium bowl, combine tuna, cottage cheese, mayonnaise and carrot; mix well.
  • 2 Spread tuna mixture evenly onto toasted bread slices. Place on ungreased cookie sheet. Top each with tomato slice and cheese.
  • 3 Broil 6 to 8 inches from heat for 1 to 2 minutes or until cheese is melted.

Expert Tips

Give the tuna salad your own touch by adding chopped fresh chives, dill pickles, roasted red peppers, capers or sliced ripe olives. Leftover cooked chicken (about 1 cup) could be substituted for the tuna.

The tuna mixture can be made ahead of time and stored in the refrigerator.

These sandwiches are ideal for a porch or patio supper. Garnish plates with chunks of fruit - melon, pineapple and oranges.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
275
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
4g,
4%
),
Cholesterol
35mg
35%;
Sodium
590mg
590%;
Total Carbohydrate
18g
18%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
32%;
Vitamin C
4%;
Calcium
25%;
Iron
10%;
Exchanges:
1 Starch; 3 Lean Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.