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.
- 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
- Preheat oven to 350 °F.
- In a medium-sized bowl, combine tuna, lime juice, onion, tomatoes, apple, celery, and pepper. Mix well.
- Toast the bread.
- 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.
- Put 1/2 slice cheese on top of the tuna and bake for about 3 minutes.
- Add an extra slice of tomato and lettuce on top if you like.
- Serve hot.
A Harvest of Recipes with USDA Foods
USDA Food Distribution Program on Indian Reservations