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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free bread.

 

"Too few people understand a really good sandwich."
-James Beard, Chef

The refrigerator light goes on...

When I was growing up this was a pretty common meal in the South. The versions I ate as a kid didn't have sliced tomato, but when I went to New Jersey as a teen I had my first Tuna Melt with tomato, and in spite of my Southern upbringing, this is the way it should be. The tomato adds some moisture and sweetness that just completes the sandwich.

Of course, back then a Tuna Melt was made with white bread. Whole wheat bread really completes this recipe, bringing not just a healthier choice of bread but so much better flavor.

The choice of cheese is up to you. I've had Tuna Melt with Swiss, cheddar and mozzarella. Each is a little different, but they all taste great.

Wheat vs. White Bread

Just because bread is labeled “Wheat Bread” doesn’t automatically mean that you are getting a more nutritious loaf. Some breads are made with a combination of white and whole wheat flour and the ingredient list will list both.  Wheat bread is simply made with wheat flour and this could be enriched all-purpose white flour.  For a bread that is made from the whole wheat berry look for a label that says “Whole Wheat” or “100% Whole Wheat.”


 

Tuna Melt - GERD Friendly Version



Servings = 6 | Serving size =1 open faced sandwich

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4.

The tuna keeps well for about 48 hours in the fridge, but cooked sandwiches don't keep well.

1 6 1/2 ounce can light tuna in water (drained)
1 rib celery (small dice)
2 Tbsp reduced-fat mayonnaise
fresh ground black pepper (to taste)
6 slices whole wheat or gluten-free bread
3 ounces reduced-fat cheese (Swiss, cheddar or mozzarella) (grated)

Preheat the oven to 400° F.

Mix together the tuna, celery, mayonnaise and pepper.

Divide the tuna evenly between the 6 slices of bread. Top with the cheese.
Place the open faced sandwiches in the oven and cook until the cheese is melted. Serve.

Nutrition Facts

Serving size = 1 open faced sandwich

Servings = 6

.

Amount Per Serving

Calories 129- Calories from Fat 18
  % Daily Value
Total Fat 2g 3%
    Saturated Fat 1g 4%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 13mg 4%
Sodium 303mg 13%
Total Carbohydrates 13g 4%
    Dietary Fiber 2g 8%
    Sugars 2g  
Protein 14g  
Vitamin A 1% Vitamin C 0%
Calcium 17% Iron 6%
Vitamin K 13 mcg Potassium 167 mg
Magnesium 36 mg