Hey there, foodies! Are you ready for a quick and delicious recipe to satisfy your taste buds without spiking your blood sugar levels? Well, get ready for a tantalizing 10-minute tuna melt that packs a punch with its nutritional goodness.
First things first, let’s talk about the bread choice. We’re going with whole-grain bread instead of the traditional white bread. Why, you may ask? Because whole-grain bread offers a wealth of health benefits. Not only does it contain more fiber, vitamins, and minerals, but it also helps keep our blood sugars and energy levels balanced. It’s a win-win situation!
Now let’s dive into the recipe. To make this delicious tuna melt, you’ll need the following ingredients:
– 1 7-ounce can of no salt added tuna packed in water
– 2 tablespoons of roasted red bell pepper
– 3 tablespoons of Greek yogurt
– 1 teaspoon of Dijon mustard
– 4 teaspoons of mayo
– 2 slices of sharp cheddar
– 4 slices of whole grain bread
– A quarter teaspoon of black pepper
– 1 small stalk of celery
– 1 scallion
Let’s get started by making our tuna salad. One unique aspect of this recipe is that our tuna salad is loaded with veggies to add crunch and satisfaction. We’ll begin by chopping a small stalk of celery into thin slices. We don’t want it to overpower the tuna salad but complement it perfectly. Next, we’ll thinly slice a scallion, providing that delightful oniony flavor without overpowering it.
I am moving on to the roasted red bell pepper. I prefer using the marinated ones from a jar for an intense flavor and softer texture. Chop them up and add them to the bowl with the celery and scallion. The more colorful and crunchy veggies, the better!
Now it’s time to jazz up our tuna salad. Our secret weapon? Greek yogurt and Dijon mustard. These ingredients reduce the saturated fat content of the traditional mayo used in tuna salad and add a tangy twist. Mix everything, add a few cracks of black pepper, and voila! Your tuna salad is ready to rock.
Let’s talk about the bread. Here’s a nifty trick: use mayo to coat your bread before toasting it. It creates a beautifully golden and toasty result. Just spread a thin layer of mayo on each slice. If you prefer, you can substitute mayo with butter, olive oil, or non-stick cooking spray.
The fun part comes: topping your bread with tuna salad and cheese. Don’t worry about the saturated fat in cheese; we’re using just one slice per sandwich, so you still get that melty goodness we all adore. Place the remaining slices of bread on top, mayo side up.
Heat a skillet on medium heat, and once warm, drop your sandwiches on it. Cook until the cheese becomes irresistibly melty and the bread turns golden and toasty. It should take around 3 minutes on each side.
And now, the moment we’ve all been waiting for – seeing and tasting the final result! Slice into your tuna melts and indulge in the mouthwatering combination of flavors and textures. The celery adds a delightful crunch, the scallions hint at oniony goodness, and the bell peppers burst with color and taste. Moreover, this sandwich is packed with protein and lets you enjoy a guilt-free slice of bread!
I’m thrilled to take a bite of this mouthwatering creation, and I’m confident you’ll feel the same way! So go ahead and give it a try; you won’t be disappointed. Until next time, happy cooking!
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Source Description
This variation of a classic sandwich uses mayonnaise, but not where you think! Mayo is brushed on the outside of the sandwich in place of butter to make the sandwich golden and crispy as it heats in a skillet. Plain Greek yogurt takes mayo’s place in the salad, with crunchy celery, roasted red bell peppers, and scallions, for a satisfying lunch with less saturated fat.
#EasyRecipe #TunaMelt #DiabetesFriendly #Recipe #Howto #EatingWell
00:00 Introduction
00:28 What You’ll Need
00:57 Tuna Salad
03:00 Bread
03:43 Making the Sandwiches
04:12 Toasting the Sandwiches
04:49 Final Result
05:22 Taste Test
Get the recipe: https://www.eatingwell.com/recipe/7907251/10-minute-tuna-melt/
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Stay Balanced With This Easy 10-Minute Tuna Melt | Diabetes-Friendly Recipe | EatingWell
