When I think of a traditional tuna melt, I remember the crisp buttered bread, ooey gooey cheese, and tuna that is sopping wet with mayo. I lightened up this sandwich and made it a little more diet friendly. Using the ingredients I had on hand, this open-faced sandwich turned out to be 150 calories, 11 carbs, 17 grams protein, and 4 grams of fat.
I typically do the tuna, then tomato, then a sprinkle of cheese. For some reason I did tomato first this time, but it's good either way.
150 Calorie Gluten-Free Tuna Melt
- 1 slice Schar Gluten-Free White Bread
- 2 ounces Wild Planet Light Tuna
- 1 tablespoon Fage 0% Greek Yogurt
- 1/4" slice Tomato
- 1 teaspoon shredded Sharp Cheddar Cheese
- Salt, Pepper, and Dill to taste
Preheat oven to 400F. On a foil lined baking sheet place a slice of bread, and place it in the oven on the bottom rack while it preheats. Mine takes 10 minutes, this way the bottom of the bread is toasted. Prepare the other ingredients. In a small bowl combine the tuna, Greek yogurt, salt, pepper, and dill. Stir to combine and set aside. Slice a piece of tomato and grate the cheese. Remove the baking sheet from the oven and flip the bread over, so the crispy side is facing up. Place your tomato, then tuna mixture, and top with a sprinkle of cheese. Return to the bottom rack and bake for 10 minutes. Serve and enjoy!