Combine first 11 ingredients in a medium bowl; toss gently to coat.
Top bread evenly with cheese; broil 4 minutes or until bubbly. Arrange 2 tomato slices and about 1/3 cup tuna mixture over each bread slice. Top sandwiches evenly with spinach.
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This recipe for a tuna melt has some great elements to kick it up from your normal tuna salad. I was amazed how adding the nuts and the chickpeas really kept me full for the rest of the day. The addition of these items also stretches the tuna and make it so that it is not the focus of the dish.
Very good. In the morning made tuna salad to recipe but assembled that night as a two-slices-of-bread grilled sandwich rather than open-face (just too hot to use the broiler). Served with cold gazpacho, pickles & chips.
This recipe takes the lowly tuna melt and turns it into a delicious dinner! I was a little hesitant regarding chickpeas and nuts, but I'm glad that I followed the recipe as written. The only substitution I made was to use shredded triple cheddar, since I didn't have Swiss cheese. I'm looking forward to trying this with the Swiss cheese the next time I make it. I served this along with the Basil Tomato Soup, Southern Living, October 2010 found in My Recipes. This will be added to my weeknight dinner rotation.
Made this for my 8-year-old and myself after work one night and we both thought this was outstanding!! We loved the flavor (used Dave's tuna from Whole Foods. Yes, it is more expensive but the taste is incredible). Plus I loved the addition of the walnuts and chick peas - especially with the nuttiness of the swiss cheese. Really took a tuna melt concept to a whole new level.
I followed the recipe exactly except I used a whole can of chickpeas and used chunk light tuna instead of solid white since that's what I had on hand in the pantry. These sandwiches are a filling lunch to take to work, and the flavors are an interesting blend. I'll put these in my take-to-work rotation.
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