Tuna-Cheese Melt

Instead of provolone cheese, you can use Swiss, Cheddar, or any other type of sliced cheese.

Yield: 4 servings (serving size: 1 open-faced sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 0.0%
  • Fat: 6.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.9g
  • Carbohydrate: 13.6g
  • Fiber: 1.2g
  • Cholesterol: 19mg
  • Iron: 1.3mg
  • Sodium: 340mg
  • Calcium: 132mg


  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 (6-ounce) can white tuna in spring water, drained and flaked
  • 4 (3/4-ounce) slices reduced-calorie seven-grain bread, toasted
  • 1/2 cup torn fresh watercress
  • 2 teaspoons Italian dressing
  • 1/4 teaspoon coarsely ground black pepper
  • 2 (1-ounce) slices provolone cheese, cut into thin strips


  1. 1. Cut tops off bell peppers; remove and discard seeds and membranes. Cook bell peppers in boiling water 5 minutes; drain. Rinse with cold water until cool, and drain. Cut bell peppers into 1/4-inch-wide slices. Set aside.
  2. 2. Preheat broiler.
  3. 3. Spoon tuna evenly over toasted bread slices; arrange 2 tablespoons watercress over each. Drizzle 1/2 teaspoon Italian dressing over each sandwich. Top evenly with bell pepper slices, and sprinkle evenly with black pepper. Top with cheese strips. Broil 2 to 3 minutes or until cheese melts. Serve warm with assorted fresh vegetables, if desired (vegetables not included in analysis).
  4. carbo rating: 12
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