Crunchy Tuna Salad Melt on Rye
Tuna salad is made chunky with onions and celery, and seeded rye bread boosts the fiber count, too. The addition of a minced dill pickle or pickle spears on the side will add to the flavor and fiber.
INGREDIENTS | SERVES 4
- 6-ounce can tuna packed in water, drained
- ¼ cup onion, diced
- 2 tablespoons celery, diced
- ¾ cup shredded Monterey Jack cheese
- ¼ cup mayonnaise
- 1 tablespoon chopped parsley
- salt to taste
- pepper to taste
- 8 slices seeded rye bread
- nonstick spray oil
Combine tuna, onion, celery, cheese, and mayonnaise in a bowl.
Season with parsley, salt, and pepper.
Make sandwiches out of the tuna salad and grill on a griddle or in a skillet until golden and toasted.
Calories: 399.69
Protein: 21.55 grams
Carbohydrates: 31.58 grams
Fiber: 2.27 grams
Fat: 21.04 grams
