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.
- 6 Servings
- $3.00 - $5.99
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.
- 6 Servings
- $3.00 - $5.99
Ingredients
- 1 can (about 12 ounces) tuna, drained
- 2 tablespoons lime (or lemon) juice
- 1/2 cup onion, diced
- 1/4 cup tomatoes, diced
- 1/2 cup apple, diced
- 1/4 cup celery, diced
- 1/4 teaspoon black pepper
- 6 slices whole grain bread
- 1/4 cup fresh parsley or cilantro, chopped
- 1 tablespoon cayenne or jalapeño chilies, diced
- 3 slices pasteurized process American cheese, cut into halves
- 6 slices tomatoes
- 6 leaves lettuce
Steps
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.
Ingredients
Serving Size: 1 open sandwich
| Nutrients | Amount |
|---|---|
| Total Calories | 191 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 15 mg |
| Omega 3 - DHA | 107 mg |
| Cholesterol | 24 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 4 g |
| Total Sugars | 2 g |
| Added Sugars included | 1 g |
| Protein | 21 g |
| Minerals | |
| Calcium | 152 mg |
| Potassium | 380 mg |
| Sodium | 408 mg |
| Copper | 152 mcg |
| Iron | 2 mg |
| Magnesium | 48 mg |
| Phosphorus | 228 mg |
| Selenium | 48 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 103 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1.6 mg |
| Vitamin C | 13 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 75 mcg |
| Folate | 45 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 7 mg |
| Choline | 34 mg |
Source:
- A Harvest of Recipes with USDA Foods
- USDA Food Distribution Program on Indian Reservations