Tuna Melt

Tuna Melt

Cooking Light OCTOBER 1996

  • Yield: 4 servings


  • 2 medium zucchini (about 7 ounces each)
  • Olive oil-flavored cooking spray
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 4 (1-ounce) slices multigrain bread, toasted
  • 1 (9-ounce) can solid white tuna in water, drained
  • 1/4 cup light mayonnaise
  • 2 tablespoons finely chopped red onion
  • 16 (1/4-inch-thick) slices plum tomato
  • 4 (3/4-ounce) slices 1/3-less-fat Swiss or fat-free American cheese


Slice zucchini in half crosswise; then slice into 1/4-inch lengthwise slices.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add half of the zucchini; cook 5 minutes. Turn slices over, sprinkle with half of the herbs and pepper; cook 5 minutes or until tender. Repeat with remaining zucchini, herbs, and pepper. Divide zucchini slices evenly among toast slices.

Combine tuna, mayonnaise, and onion in a small bowl, stir well. Spread 1/2 cup tuna mixture over each zucchini-topped bread slice; top each with 4 tomato slices and 1 cheese slice.

Place sandwiches on a baking sheet; broil 2 minutes or until cheese melts.

Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 24%
  • Fat: 6.9g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 3g
  • Protein: 21.3g
  • Carbohydrate: 24.7g
  • Fiber: 3.5g
  • Cholesterol: 31mg
  • Iron: 2.7mg
  • Sodium: 882mg
  • Calcium: 314mg

Go to full version of

Tuna Melt recipe