Name: Three cheese tuna melt
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1 (5-oz) can light tuna in water, drained; 2 tbsp nonfat cottage cheese; 1 tbsp part-skim ricotta cheese; 1 1/2 tbsp cheddar cheese, shredded; 2 slices sourdough bread, thick; 1.5 oz cremini mushrooms, finely chopped; 1/4 yellow bell pepper, diced; 3 oz cucumber, diced; 1 tsp butter; 3/4 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 5 g light mayo

Nutrition

Per serving

653 calories

Protein: 46g; 29% of calories
Carbs: 83g; 51% of calories
Fat: 15g; 20% of calories

Instructions

Prep 15 min · Cook 0 min

Melt half the butter in a 10-inch skillet over medium heat. Sauté the mushrooms and bell peppers until softened and the pan is dry, about 5 to 6 minutes. Remove from the heat to cool.
In a mixing bowl, combine the tuna, cottage cheese, ricotta, light mayo, lemon juice, salt, pepper, and the cooled sautéed vegetables. Stir well to combine.
Wipe out the skillet and melt the remaining butter over medium-high heat. Place the sourdough slice in the pan and toast for 2 minutes until golden. Flip the bread, immediately pile the tuna mixture on the toasted side, and sprinkle with cheddar. Lower the heat to medium-low, cover with a lid slightly ajar, and cook for 2 minutes until the cheese is melted and the bread is crisp. Done when cheese is melted.
Transfer the melt to a plate. Pat the diced cucumbers dry with a paper towel and serve them alongside the melt.

Nutrition

Ingredients

Instructions

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