This diner classic is served open-faced to not only keep the calories down to a mere 200 per sandwich, but it also allows you to easily melt the cheese under the broiler. We top our Tuna Melts with sliced tomatoes for a hint of fresh flavor and contrasting texture, but don’t forget the knife and fork!
- 3 tablespoons light mayonnaise*
- 2 tablespoons minced yellow onion
- 2 teaspoons whole-grain mustard
- 2 teaspoons chopped fresh parsley
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 (5-ounce) cans chunk light tuna, drained
- 4 slices light wheat bread (see tip)
- 2 tomatoes, sliced
- ½ cup shredded sharp Cheddar cheese
- Add the light mayonnaise, onion, mustard, parsley, lemon juice, salt, and pepper to a mixing bowl, and stir to combine.
- Add the tuna to the mixing bowl, and gently fold into the dressing to create the tuna salad.
- Toast the wheat bread until golden brown. Transfer the toasted bread to a sheet pan.
- Place the oven rack in the second highest position, and set the broiler to high.
- Top each slice of toast with ¼ of the tuna salad. Arrange slices from ½ of a tomato over the top of the salad on each sandwich. Sprinkle the tomatoes with additional salt and pepper to season, if desired.
- Sprinkle the shredded cheese evenly over the top of each sandwich.
- Broil for just 3–5 minutes, or until cheese has melted and begins to brown.
HELPFUL TIP: Light bread is sold in loaves in the normal bread aisle. It usually contains only 45 calories (or less) per slice and far more fiber than ordinary bread.