Foil-Baked Tuna Melt Sandwiches

This lighter take on a classic tuna melt uses whole wheat bread for extra fiber and light mayo to keep the healthy fats balanced.

Ingredients

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

• 1 can (5 oz) water-packed tuna, drained · 177 kcal in the whole recipe
• 2 medium celery stalks, chopped · 16 kcal in the whole recipe
• 1/2 cup shredded American cheese · 322 kcal in the whole recipe
• 1/4 cup light mayonnaise · 131 kcal in the whole recipe
• 1 tablespoon instant minced onion · 18 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 12 slices whole wheat bread · 903 kcal in the whole recipe

Method

1. Preheat your oven to 350°F (175°C). In a bowl, combine the drained tuna, chopped celery, shredded cheese, light mayonnaise, minced onion, salt, and black pepper.

   

2. Place 6 slices of whole wheat bread on a clean surface. Divide the tuna mixture evenly over the slices, then top each with another slice of bread to make 6 sandwiches.

   

3. Wrap each sandwich securely in aluminum foil and place them on a baking sheet.

   

4. Bake for 15 to 20 minutes until hot and the cheese is melted. Carefully pierce the foil to release steam before unwrapping and serving.

   

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