Light and Flaky Tuna Melt
A great weekend family recipe—or if the children have a microwave in school—re-zap their melt for an unusual “sandwich.”
INGREDIENTS | SERVES 8
- 1/4 cup low-fat mayonnaise
- 1 tablespoon prepared mustard
- 1/4 cup chopped onion
- 1 teaspoon celery salt
- 1 (91/4-ounce) can water-packed tuna, drained, flaked
- 2 eggs, hard-cooked, chopped
- 1 (8-ounce) can refrigerated low-fat crescent rolls (whole wheat, if possible)
- 1 cup low-fat shredded Cheddar or Swiss cheese
- 1 tablespoon sesame seeds, toasted
Preheat oven to 375°F.
In medium bowl, combine mayonnaise, mustard, onion, and celery salt.
Stir in tuna and chopped eggs.
Unroll dough into 2 long rectangles. Place on ungreased cookie sheet with long sides overlapping 1/2 inch. Firmly press together the two rectangles’ edges and perforations to seal. Mold to form 14" × 9" rectangle.
Spoon tuna mixture into dough. Sprinkle 1/2 cup cheese over filling. Close up dough to cover tuna filling.
Bake for 15 to 20 minutes, until golden brown. Remove from oven, and sprinkle with remaining 1/2 cup cheese and sesame seeds.
Return to oven and bake until cheese melts, about 2 to 3 minutes.
Cool 5 minutes before serving.
Healthier Options on the Cafeteria Lunch Line
Entrees: grilled chicken breast, grilled chicken breast sandwiches, pasta with marinara sauce and Parmesan cheese, ham and cheese sandwich/whole wheat bread, peanut butter and jelly sandwich/ whole wheat bread, tuna salad on a whole grain bun. Vegetables: corn on the cob/corn kernels, baked potatoes, whole wheat pasta, green beans, green peas, carrots, small green salad. Desserts: fresh fruit, canned fruit (in own juices). Beverages: water, low-fat milk, low-fat chocolate milk, 100% fruit juice (teach moderation here).