Friday, March 28, 2014

Open-Faced Tuna Melts

Add an extra serving of vegetables into your diet with these little tuna melts. The dijon mustard does give it a little kick.  Next time I might experiment with a honey mustard.



Ingredients (serves 4)
2 1/2 tablespoons olive oil
2 tablespoons thinly sliced shallots
1/2 tablespoon Dijon mustard
pinch of pepper
pinch of salt
1 can (6oz) white tuna in water, drained and flaked
1 1/2 tablespoon freshly squeezed lemon
1/2 cup broccoli florets (in the picture I used zucchini, either one works great!)
1 cup cherry tomatoes, quartered
1/3 cup shredded mozzarella cheese
2 English Muffins, halved

Directions
Preheat oven to the broiler setting.

Combine the first 6 ingredients in a medium bowl, stirring well to coat.  In a small bowl combine the broccoli and lemon juice, toss to coat.  Add the broccoli, juice and tomatoes to tuna mixture. Toss to combine. Sprinkle cheese over the english muffin halves, place onto a baking sheet and broil until cheese is bubbly. Place bread halves onto a serving platter and divide tuna mixture evenly among the bread slices.

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