Tuna Salad Melt

Photo: Johnny Autry
Solid white tuna is albacore, the most sustainable choice among varieties of tuna.

Yield:

Serves 6 (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 231
Fat 11.1 g
Satfat 1.9 g
Monofat 2.9 g
Polyfat 3.8 g
Protein 15.2 g
Carbohydrate 18 g
Fiber 3.9 g
Cholesterol 21 mg
Iron 1.4 mg
Sodium 500 mg
Calcium 94 mg

Ingredients

1/4 cup walnuts, chopped
1/4 cup chopped red onion
1/4 cup canned chickpeas (garbanzo beans), rinsed and drained
1/4 cup canola mayonnaise
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (12-ounce) can solid white tuna in water, drained and flaked
1 garlic clove, minced
6 (1-ounce) slices multigrain bread
1 1/2 ounces shredded Swiss cheese (about 1/3 cup)
12 (1/4-inch-thick) slices tomato
1 cup baby spinach

Preparation

1. Preheat broiler to high.

2. Combine first 11 ingredients in a medium bowl; toss gently to coat.

3. 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Kate Parham,

June 2012