You can serve these with carrot and celery sticks and a bit of light ranch dressing on the side for dipping.
2 1/2 tablespoons olive oil
2 tablespoons thinly sliced shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (6-ounce) can solid white tuna in water, drained and flaked
1 1/2 tablespoons fresh lemon juice
1 cup cherry tomatoes, quartered
1/3 cup shredded Swiss cheese
2 (6-ounce) pieces French bread, halved lengthwise and toasted
How to Make It
Preheat broiler to high.
Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.
Sustainable Choice: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.
So tasty, simple, and fast to put together! The shallots and dijon mustard paired with the avocado is delicious and the portion size is very filling. I will definitely be making this a staple in my house, served with a small salad on the side.
We've made this many times, and as we have found with most CL recipes, adjustments were needed. So that we have some for lunches the next day, we double the oil and avocado, and then triple everything else.
We don't use cherry tomatoes, instead we slice a couple of big ones and top the tuna mixture with them, and then add the cheese. A few minutes under the broiler (skipping the shredded cheese on the bread) and it is tuna melt perfection!
Great recipe and husband approved! I doubled all of the ingredients so that the sandwiches could be a little fuller and there would be extra for leftovers.
Helpful tip: If you pull out some of the inside of the bread, you can save on calories .
I was amazed at the flavors that came together when I made this recipe for dinner tonight, I wanted to try something healthy and light this was awesome and now will be added to my own favorites section in my cook book binder. Instead of Swiss I used Boars Head Sharp Cheddar.
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