Open faced tuna melt

Name: Open faced tuna melt
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 can (5 oz) chicken of the sea tuna; 1 medium shallot,minced(approx.2 tbsp); 2 tbsp plain non-fat greek yogurt; 1 tbsp lemon juice; 1 tbsp minced parsley; 1/8 tsp sea salt; 4 slice 100% whole-wheat bread, toasted; 2 fresh tomatoes, sliced; 1/2 cup shredded sharp cheddar cheese

Sarah M. Holtet @cook_3809343

French Island, Wisconsin

:hungry ~(o.o)~ a new favorite of mine.my family really enjoyed

Sarah M. Holtet @cook_3809343

French Island, Wisconsin

:hungry ~(o.o)~ a new favorite of mine.my family really enjoyed

Saved

Ingredients

10 mins

4 servings

2 can(5 oz) chicken of the sea tuna
1 mediumshallot,minced(approx.2 tbsp)
2 tbspplain non-fat greek yogurt
1 tbsplemon juice
1 tbspminced parsley
1/8 tspsea salt
4 slice100% whole-wheat bread, toasted
2fresh tomatoes, sliced
1/2 cupshredded sharp cheddar cheese

Saved

Steps

10 mins

1

Preheat broiler
2

Combine tuna,shallot,Greek yogurt,lemon juice,parsley, and salt in a medium bowl. If desired you can add some black pepper or hot sauce for additional flavor.
3

Spread 1/4 cup of the tuna mixture on each slice of toast; top with cheese and tomato.
4

Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3-5 min