Open-Faced Tuna Sandwiches
Yield
4 servingsPrep
10 minCook
5 minReady
15 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | can |
tuna fish
in oil, drained, flaked |
* |
1 | cup |
apples
unpeeled, chopped |
* |
3 | tablespoons |
onions
finely chopped |
|
¼ | cup |
walnuts
finely chopped |
|
¼ | cup |
mayonnaise
|
|
2 | teaspoons |
lemon juice
|
|
¼ | teaspoon |
salt
|
|
⅛ | teaspoon |
black pepper
|
|
4 | slices |
white bread
toasted |
|
4 | slices |
monterey jack cheese
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | can |
tuna fish
in oil, drained, flaked |
* |
237 | ml |
apples
unpeeled, chopped |
* |
45 | ml |
onions
finely chopped |
|
59 | ml |
walnuts
finely chopped |
|
59 | ml |
mayonnaise
|
|
1E+1 | ml |
lemon juice
|
|
1.3 | ml |
salt
|
|
0.6 | ml |
black pepper
|
|
4 | slices |
white bread
toasted |
|
4 | slices |
monterey jack cheese
|
Directions
In a bowl, combine tuna, apple, onion, walnuts, salad dressing, lemon juice, salt and pepper.
Spread on bread; top with a cheese slice.
Broil 4 inches from the heat for 5 minutes or until the cheese is melted.