Category: Seafood Dishes

Serves: 6

Ingredients

• 6 slices 100% rye or wheat free bread
• 3 cans (6 ounces each) chunk light tuna in water, drained
• ¾ cup light mayonnaise or plain yogurt
• ½ cup shredded carrots, chopped
• 2 tablespoons sweet pickle relish
• ½ teaspoon hot sauce
• Pinch of salt and pepper
• 6 thin slices part-skim or 2% cheese
• 2 large ripe tomatoes, cored and sliced

Directions

1. Heat broiler. Line a large baking sheet with aluminum foil. Toast rye bread under broiler for 3 minutes, turning once. Set aside.
2. In medium-size bowl, combine tuna, mayonnaise, celery, carrots, pickle relish, hot sauce, salt and pepper. Stir until blended, then taste and adjust seasonings, if needed.
3. Spread a scant ½ cup tuna salad onto each slice of rye toast. Top each with two slices of cheese. Return to broiler; heat 3 minutes, until cheese is melted and lightly browned. Serve one open-face melt with sliced tomato on the side.

Nutrition Facts

Calories 280, Fat 11g, Protein 20g, Carbohydrates 24g, Fiber 3g, Sodium 800mg, Cholesterol 40mg