Mean Green Tuna Melt

Prep Time: 10 Mins

Cook Time: 5 Mins

Total Time: 15 Mins

Serves: 1 sandwich

If you are a tomato hater this one is for you. Now tomatoes have their place in cooking, they provide moisture and acidity – and that is key in a tuna melt. But don’t fret. Because zucchini, a moisture powerhouse in so many desserts, is not only our green but our mean moisture machine. Paired with olives, dill, and cilantro, this sandwich will make the tomato lovers green with envy!

Ingredients

1 tablespoon olive oil, divided

½ green onion, thinly sliced

1 small zucchini, cut lengthwise into 4 and thinly sliced

1 170g can of tuna in water, drained

½ teaspoon Dijon mustard

½ tablespoon low-fat mayonnaise

½ tablespoon fresh dill, roughly chopped

1 tablespoon cilantro, roughly chopped

2 green olives, thinly sliced

1/8 teaspoon fine sea salt, plus more to taste

30g cheddar cheese, thinly sliced or grated

2 slices of sourdough bread

Directions

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1. In a large pan over medium heat, warm up ½ tablespoon of olive oil. Stir fry the green onion and zucchini until nicely golden. Transfer the contents of the pan to a bowl and add the tuna, Dijon, mayonnaise, dill, cilantro, olives, and salt. Taste the mixture and adjust the seasoning as needed.

2. Place the cheese slices on one piece of bread, top with the tuna mixture and close the sandwich.

3. Return the same pan to the heat and add the remaining ½ tablespoon of oil. Pan-fry the sandwich until a nice golden-brown crust forms on both sides and the cheese is melted. If the cheese is not melting, cover the pan with a lid.

• Storing Tips

  The filling can be prepared ahead of time. Combine everything except the cheese and bread in a bowl and store in the fridge for up to 24 hours. Once the sandwich is made, eat right away.

• Nutrition

  Per 1 serving (1 total)

  Calories: 783

  Carbohydrates: 88g

  Protein: 50g

  Fat: 29g

  Saturated Fat: 9g

  Fiber: 17g

  Sugar: 15g