Tuna Melt - Culinary Medicine Home
The first time I had a Tuna Melt with tomato was when I went to New Jersey as a teen, and in spite of my southern upbringing, this is the way it should be.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.
Ingredients
- 1 can Canned no-salt added tuna fish in water (choose tuna packed in water)
- 1 Small Shallots, raw (minced)
- 1 Medium stalk Celery, raw (small dice)
- 2 Tbsp. Reduced fat mayonnaise
- 1/8 tsp. Tabasco sauce
- 1 taste Black pepper
- 6 slices Whole wheat bread
- 1 medium whole (2-3/5 inch dia) Tomatoes (thinly sliced)
- 3 ounces Reduced fat cheddar cheese (swiss, cheddar or mozzarella) (grated)
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