When I’m home for lunch in the middle of the day, I always want to make something warm and kind of special, especially during the winter. We all know I’m a huge fan of salads and sandwiches when I’m on campus or out all day, but this tuna melt is the perfect thing for days when you’re home between running errands and heading to an afternoon seminar. It’s so worth it. Also, canned tuna is relatively cheap when you can find it on sale so it’s perfect for a student grocery budget. Half of a 4 oz can only has about 60 calories, is low in fat, and has 14g of protein. Just make sure you buy the kind that’s packed in water, not oil. I make this in the toaster oven because that’s what we have in our kitchen and it doesn’t have to preheat, but it could also easily be made in the oven. This recipe makes one big, epic, awesome melt. You could share it, but you won’t want to.
- 1 whole wheat english muffin
- 1 4oz can of tuna, packed in water
- 1 finely chopped green onion
- 2 tbsp minced dill pickles
- 2 tbsp low fat mayo
- 1 tsp dried parsley flakes
- 1/4 cup shredded low fat cheddar cheese
- salt and pepper to taste
- Split the english muffin in half and place on the tray for the toaster oven. I always cover the tray in tin foil first so it takes longer for the tray to get gross.
- In a bowl, combine the tuna, pickles, green onion, mayo, parsley, and salt and pepper. Mix well.
- Spoon the tuna salad on top of the english muffin halves evenly.
- Sprinkle a good layer of cheddar cheese on top of the tuna salad.
- Place in the toaster oven (bake setting, 400F), and bake for 10 minutes or until the cheese is melty and the english muffin is toasted.