Recipe: Open-faced tuna and Cheddar melt
Winter’s hydroponic tomatoes can be quite delicious when baked in a gratin or stuffed, then baked. The moist texture is also appreciated in a tuna sandwich, especially one loaded with mayonnaise and cheddar then grilled in butter! But that won't work with this month's detox resolution, so I'm cleaning up my act in this reduced-fat recipe.
Yield: 2 large open-faced sandwiches
Active Time: 12 minutes
Bake Time: 12 minutes?
Cost: apx. $6.50
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 scallion, finely chopped
- 6 1/2 ounces light tuna in water, drained
- 1 celery stalk, thinly sliced
- 1 1/2 cups fresh baby spinach leaves
- 1 tomato, sliced
- 4 tablespoons grated sharp cheddar cheese
- 2 large slices whole grain, artisan bread
- 1 tablespoon chopped fresh basil, optional
1. Preheat oven to 400?.?
2. Whisk together oil, lemon juice and mustard. Combine tuna with dressing and season to taste with freshly ground pepper. Stir in scallion and celery.
3. On two slices of bread, evenly divide and lay spinach and tomato slices. Divide and top with tuna then sprinkle with cheddar.?
4. Bake until cheese is melted, about 12 minutes, sprinkle with basil if using, then serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 6, 2010.