DINNER
Tuna Melts
Prep 10 Mins • Cook 5 Mins • Serves 4
Ingredients
- 10 oz tinned tuna, drained (8.8 oz)
- 1/2 cup sun dried tomatoes, chopped (2.1 oz)
- 1/2 small red onion, diced (2.1 oz)
- 2 tbsp basil pesto (store bought or homemade) (1.4 fl oz)
- 1/2 tbsp lemon juice
- 1/4 tsp garlic powder
- sea salt, to taste
- ground black pepper, to taste
- 8 slices sourdough bread (14.1 oz)
- 4 thick slices provolone cheese (2.8 oz)
- 1 large handful arugula (1.4 oz)
Method
-
Preheat the oven to the LOW grill/broiler setting. Line a baking sheet with baking paper.
-
Add the drained tuna to a mixing bowl and flake with a fork. Stir in the sun dried tomatoes, red onion, basil pesto, lemon juice, garlic powder, and salt and pepper, to taste. Fold together to combine.
-
Assemble the sandwiches by spreading the tuna mixture on a bottom slice. Top with a slice of provolone cheese.
-
Place the slices in the oven under the broiler and monitor closely. Grill/broil for about 3 minutes or until the cheese is melted and bubbling. Remove from the oven, top each sandwich with the arugula. Place the second slice of bread on top and serve.
Nutritional Information
Per serve
Energy | 1847 kJ / 441 cal |
Fat | 11 g |
Carbohydrate | 50 g |
Protein | 33 g |
Fibre | 26 g |
Sodium |
889 mg |
Nutritionist
Certified Dietician and Nutritionist with a Masters of Science in Dietetics and Nutrition.
This recipe and the nutritional value provided are for general information purposes only and should not be taken as health or nutritional advice. Whilst our recipes are created by certified nutritionists, we recommend that you consult with a qualified health professional in relation to your individual requirements.
Comments
0 comments
Please sign in to leave a comment.