Tuna and Veggie Melts

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

Minutes

Total Time

00

Minutes

Makes

4

sandwiches

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.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
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.
Make-Ahead Tip
The tuna mixture can be made ahead of time and stored in the refrigerator.
Serving Suggestion
These sandwiches are ideal for a porch or patio supper. Garnish plates with chunks of fruit - melon, pineapple and oranges.

Nutrition Information:

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