Open-Faced Tuna and Artichoke Melt - 7 points +

By á-11084

You won't find any mayo in this tuna salad just lemon juice and a hint of olive oil. Use albacore tuna because it flakes better. Follow the recipe as written but don't be afraid to personalize it. Substitute cilantro for the Italian seasoning, use lime instead of lemon, add tomato, use low fat cheese slice instead of Parmesan. Just be mindful of any points changes.

Ingredients

• 1/2 cup(s) canned artichoke hearts without oil, about four pieces, drained and chopped
• 1/4 cup(s) uncooked scallion(s), chopped
• 1 Tbsp fresh lemon juice
• 1 tsp olive oil
• 1/2 tsp Italian seasoning
• 1/8 tsp black pepper
• 1/8 tsp cayenne pepper
• 6 oz water-packed tuna fish drained, albacore, and flaked
• 2 item(s) whole-wheat English muffin(s), split
• 3 Tbsp grated Parmesan cheese

Preparation

Step 1

Preheat broiler. (a toaster oven works well. For a crunchy English muffin, pre-toast before adding sandwich ingredients)

Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.

Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.