This recipe is taken from the 2013 Milk Calendar. Tuna melts come to the rescue when you think there’s nothing in the house for dinner! Add a fresh twist with tangy yogurt, fresh herbs and zingy aged Canadian Cheddar, taking the old-fashioned staple up town.
- Prep: 10 min
- Cooking: 5 min
- 1/2 cup (125 mL) plain yogurt
- 1/4 cup (60 mL) light mayonnaise
- 2 tbsp (30 mL) chopped fresh herbs (basil, parsley, thyme, dill and/or tarragon)
- Pinch of salt
- 2 cans (each 6 oz/170 g) water-packed light tuna drained
- 1 cup (250 mL) shredded Canadian old Cheddar, Gouda or Colby cheese divided
- 1/2 cup (125 mL) finely chopped cucumber
- 1 cup (250 mL) baby spinach (or 1/2 cup/125 mL seedlings or sprouts)
- Four 3/4-inch (2 cm) thick slices bakery-style multigrain bread
Preheat broiler with rack 6 inches (15 cm) from heat.
In a bowl, using a fork, combine yogurt, mayonnaise, herbs, salt and pepper to taste; mix in tuna, flaking into smaller pieces, half of the cheese and the cucumber.
Place bread on a baking sheet and lightly toast both sides under broiler. Layer baby spinach on toast and mound tuna mixture on top, pressing lightly. Sprinkle with remaining cheese.
Broil for 3 to 4 min or until tuna mixture is warmed and cheese on top is bubbling and melted.
If you’re only cooking 1 or 2 tuna melts at a time, a toaster oven is the perfect appliance to use.
Tips for Kids: Tuna melts make terrific afternoon snacks or as a protein boost before or after sports. Store the tuna mixture in an airtight container for up to 2 days to have on hand for older kids to make their own melts when they need a snack.Smaller tuna melts can be made on whole wheat English muffins, small whole wheat rolls or half slices of bread.
Variations:Add 2 tbsp (30 mL) finely chopped black olives or capers to tuna mixture and use Canadian Asiago, Fruilano or aged Provolone cheese. Use baby arugula instead of spinach.
Top 5 Nutrients
|Calcium:||30 % / 325 mg|
|Vitamin B12:||148 %|
|Vitamin D:||80 %|