Open-Face Apple Tuna Melt
Served on a whole wheat English muffin, this sandwich filling combines all of the four food groups. This simple and delicious apple tuna melt makes a great lunch a few hours prior to a hard afternoon run, or a quick and easy dinner once you get in the door and are ready for something to eat. Keep leftover tuna filling mix for a grab-and-go lunch the next day.
Ingredients:
| Canned tuna, water-packed | 1 can | 170g |
| Apple, finely diced (leave peel on) | 1 apple | 1 apple |
| Celery, diced | 1 stalk | 1 stalk |
| Light cheddar cheese, coarsely shredded | ½ cup | 125 mL |
| Light mayonnaise | ¼ cup | 50 mL |
| Walnuts, chopped | 2 Tbsp | 25 mL |
| Fresh lemon juice | 2 tsp | 10 mL |
| Freshly ground pepper | pinch | pinch |
| Whole wheat English muffins | 4 each | 4 each |
Directions:
- In a bowl, flake tuna.
- Add apple, celery, cheese, mayonnaise, walnuts, and lemon juice. Season lightly with pepper to taste.
- Place English muffin halves on a baking sheet, cut side up. Toast under broiler.
- Remove pan from oven. Spread ¼ cup (50 mL) of the tuna mixture over each English muffin half, covering entire surface. Return to oven and broil until cheese bubbles and filling is warm.
Prep: 15 minutes
Broil: less than 5 minutes
Yield: 2 cups (500 mL) filling, 8 open-face English muffin halves
1 serving = 2 English muffin halves + ½ cup (125 mL) of filling (196g/serving)
