Open-Faced Tuna Melt Recipe Idea

 

Open-Faced Tuna Melt

Yield:

1 Serving

Per serving:

1 Lean

2 Greens

3 Condiments

1 Healthy Fat

Ingredients:

3 Slices of 2% Provolone Cheese or 2 oz. (1/4 lean)

5.25 oz. Canned Tuna in Water (3/4 lean)

2.13 oz. Portobello Mushroom Caps (1 green)

2.63 oz. Tomato Slices (1 green)

2 Tbsp. Capers, drained (1 cond)

1 Tbsp. Grated Parmesan Cheese (1 cond)

½ Tsp. Onion Powder (1 cond)

1.5 Tbsp. Light Mayonnaise (1 healthy fat)

Directions:

Preheat oven to 375°

Combine the drained tuna, mayonnaise, onion powder, and mix well.

Split the tuna according to however many mushroom caps you have.

Wipe the mushroom tops with a damp paper towel, remove the stems, scoop out the gills and discard.

Place tuna mixture over caps, top with tomato and provolone cheese slices.

In a cookie sheet that has a cookie rack over (this will prevent the mushrooms from baking in its own juices and getting soggy) place caps and bake for 15-20 minutes or until cheese has melted.

It is VERY HOT; let it rest a few minutes before eating.

Enjoy!!!

Other GREEN ideas to add to complete your L&G Meal:

Celery: 2.65 oz. chopped (1 green)

OR

Jalapeños: 1.59 oz. chopped (1 green)