Open-Face Tuna Veggie Melt
- 6 oz can or pouch unsalted tuna in water, drained
- 3 tbsp celery, diced
- 3 tbsp red onion, diced
- 2 tbsp carrots, peeled and diced
- 2 tbsp tomato, seeded and diced
- 2 tbsp Golden Delicious apple, unpeeled and diced
- 1/3 cup nonfat Greek yogurt
- 1 1/2 tsp white wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp parsley flakes
- 1/8 tsp ground black pepper
- 1/4 loaf fresh-baked whole-wheat bread (4 oz)
- 2 thin slices tomato
- 2 1-oz slices Jarlsberg Light or reduced-fat Swiss cheese
- Produce
- Carrots (2 tbsp)
- Celery (3 tbsp)
- Golden delicious apple (2 tbsp)
- Oregano, dried (1/2 tsp)
- Parsley flakes (1/4 tsp)
- Red onion (3 tbsp)
- Tomato (2 tbsp)
- Tomato (2 thin slices)
- Seafood
- Can or pouch unsalted tuna in water (6 oz)
- Condiments
- White wine vinegar (1 1/2 tsp)
- Cooking & Baking
- Black pepper, ground (1/8 tsp)
- Bread & Baked Goods
- Whole-wheat bread, fresh baked (1/4 loaf)
- Dairy
- Greek yogurt, nonfat (1/3 cup)
- Jarlsberg light or reduced-fat swiss cheese (2 1-oz slices)
Preparation
Read recipe preparation on cleaneatingmag.com
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Published March 8, 2011 (1 year ago).
7 people saved this recipe.
