Mediterranean Tuna Melt

Yield: Yield: 4 sandwiches (serving size: 1 sandwich)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

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

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. 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. 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.
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