I posted this tuna melt on my stories a while back and had some of you wanting me to share the recipe. So, I’m finally getting it up! This is such a simple meal. You can literally put it together in ten minutes. This meal is full of fiber, whole grains, complex carbs, protein, omega 3’s (healthy fats), and calcium.
It is great for a quick weekend lunch or a quick early dinner before an evening game or practice. It could also be a lighter but refueling option after a late game or practice (when dinner may have been eaten as early as 4:45 or 5:00 p.m. and it’s now 8:30 p.m. and the athlete has been playing for hours).
I actually made one of these this past Saturday. I was going to use the remaining tuna for a salad on Sunday, but when I went to the fridge, it was all gone. Apparently, Kyle is a fan as well… :)
So, here you go! The recipe for this super simple Ten Minute Mediterranean Tuna Melt!
Ten Minute Mediterranean Tuna Melt
Makes 1 sandwich (with leftover tuna to make 2 more sandwiches or a salad)
For the tuna salad:
One 5 ounce can of white chunk tuna (packed in water)
2 tablespoons + 1/2 teaspoon plain yogurt (I used low-fat Greek)
2 teaspoons Dijon mustard
1/4 teaspoon honey
1/2 teaspoon chopped fresh dill (+ more for sprinkling over top of sandwich)
3 Cherub tomatoes, chopped into bite-size pieces
2 tablespoons chopped Kalamata olives (5 Kalamata olives)
For the Sandwich:
1 slice of whole grain bread
1 slice of Provolone cheese
Shred tuna in a small bowl.
Using a toaster, toast whole grain bread to desired doneness.
3. Mix the tuna with the yogurt, dijon and honey.
4. Mix in the chopped tomatoes, olives and dill.
5. Spread 1/4 cup of the tuna mixture out evenly over 1 slice of toasted whole grain bread.
6. Turn the oven to Broil, on high.
7. Place toast on a small baking sheet and broil in the oven for about 1 minute until the cheese is all melty.