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Mediterranean Tuna Melt

mediterranean-tuna-melt Photo: Yaso + Junko

Ingredients

  • 4 center slices from 21-oz. multigrain boule
  • 1 tablespoon extra-virgin olive oil
  • 2 6- to 7-ounce jars oil-packed Spanish tuna, drained, 2 Tbsp. oil reserved
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 cup drained, thinly sliced jarred roasted red peppers
  • 1/2 cup sliced pitted Spanish olives
  • 1/2 cup thinly sliced red onion
  • 1/2 cup shredded Manchego
  • 1 tablespoon snipped chives
  • 1 tablespoon plus 1 tsp. chopped Marcona almonds

Preparation


1. Place an oven rack 3 inches from heat source; preheat broiler. Brush bread with oil and broil, flipping once, until lightly charred on both sides, 1 to 1 1/2 minutes. Leave broiler on.

2. In a bowl, mix tuna with lemon zest and juice and reserved tuna oil; gently break into large flakes with a fork. Fold in peppers, olives and onion; mound onto toasted bread. Top with cheese. Broil just until melted, about 1 minute. Sprinkle with chives and almonds; serve.


  • Prep Time:
  • Cook Time:
  • Yield: Yield: 4 sandwiches (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 421
Fat per serving: 23g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 29g
Carbohydrate per serving: 28g
Fiber per serving: 4g
Cholesterol per serving: 37mg
Iron per serving: 2mg
Sodium per serving: 992mg
Calcium per serving: 299mg