Open-Faced Citrus Tuna Melt

This open-faced sandwich cuts down on refined carbs while delivering a high-protein, fiber-rich lunch packed with fresh crunch and omega-3s.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 can (12 ounces) tuna, drained · 318 kcal in the whole recipe
• 2 tablespoons lime or lemon juice · 8 kcal in the whole recipe
• 1/2 cup onion, diced · 33 kcal in the whole recipe
• 1/4 cup tomatoes, diced · 14 kcal in the whole recipe
• 1/2 cup apple, diced · 32 kcal in the whole recipe
• 1/4 cup celery, diced · 4 kcal in the whole recipe
• 1/4 teaspoon black pepper
• 6 slices whole grain bread · 415 kcal in the whole recipe
• 1/4 cup fresh parsley or cilantro, chopped (optional) · 6 kcal in the whole recipe
• 1 tablespoon jalapeño chilies, diced (optional) · 27 kcal in the whole recipe
• 3 slices American cheese, cut into halves · 212 kcal in the whole recipe
• 6 slices tomatoes · 36 kcal in the whole recipe
• 6 leaves lettuce · 5 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). In a medium bowl, combine the drained tuna, lime juice, diced onion, diced tomatoes, apple, celery, black pepper, and optional parsley and chilies. Mix everything well.

   

2. Toast the whole grain bread slices lightly, then arrange them on a baking sheet.

   

3. Spread the tuna mixture evenly over each toasted bread slice. Top each with half a slice of cheese.

   

4. Bake in the preheated oven for about 3 minutes, or until the cheese is melted and warm. Top with fresh tomato slices and lettuce leaves just before serving.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.