The walnuts and chickpeas add a deliciously unique texture, but the overall flavor was a bit lackluster. Next time I will add a few more spices to the mix.
Tuna Salad Melt
Solid white tuna is albacore, the most sustainable choice among varieties of tuna.
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- Calories: 231
- Fat: 11.1g
- Saturated fat: 1.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 3.8g
- Protein: 15.2g
- Carbohydrate: 18g
- Fiber: 3.9g
- Cholesterol: 21mg
- Iron: 1.4mg
- Sodium: 500mg
- Calcium: 94mg
- 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
- 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.
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