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Tuna and Veggie Melts

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Tuna and Veggie Melts
  • Prep 20 min
  • Total 0 min
  • Ingredients 7
  • Servings 4
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Give a lunchtime favorite added color, flavor, and crunch with shredded carrots, sliced tomatoes, and two kinds of cheese.
Updated Dec 3, 2009

Ingredients

  • 1 (6-oz.) can water-packed tuna, drained
  • 1/4 cup low-fat small curd cottage cheese
  • 1/4 cup light mayonnaise
  • 1/4 cup shredded carrot
  • 4 slices whole wheat bread, toasted
  • 4 slices tomato
  • 4 oz. (1 cup) shredded mozzarella or Cheddar cheese

Steps

  • 1
    In medium bowl, combine tuna, cottage cheese, mayonnaise and carrot; mix well.
  • 2
    Spread tuna mixture evenly onto toasted bread slices. Place on ungreased cookie sheet. Top each with tomato slice and cheese.
  • 3
    Broil 6 to 8 inches from heat for 1 to 2 minutes or until cheese is melted.

Tips from the Pillsbury Kitchens

  • tip 1
    Give the tuna salad your own touch by adding chopped fresh chives, dill pickles, roasted red peppers, capers or sliced ripe olives. Leftover cooked chicken (about 1 cup) could be substituted for the tuna.
  • tip 2
    The tuna mixture can be made ahead of time and stored in the refrigerator.
  • tip 3
    These sandwiches are ideal for a porch or patio supper. Garnish plates with chunks of fruit - melon, pineapple and oranges.

Nutrition Information

275 Calories, 12g Total Fat, 24g Protein, 18g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
275
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
20%
Cholesterol
35mg
12%
Sodium
590mg
25%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
4%
4%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 Starch; 3 Lean Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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