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Nutritional info per serving:
Tuna Melt
Serves 1:
- Carbs: 13 grams
- Fats : 56 grams
- Protein: 32 grams
- Prep time: 8 minutes
- Cooking time: 15 minutes
Ingredients:
- 100g tuna
- 75g tomatoes
- 40g cheddar cheese
- 25g mayonnaise
- 15g fresh lemon juice
- 15g spring onion
- 2 large portabello mushrooms
- 1 tablespoon fresh parsley
- 1 tablespoon extra virgin olive oil
Instructions:
- Clean the mushrooms with a damp paper towel and remove the stems. Place bottom-side up in a hot ovenproof pan, grease with butter, and cook for 1-2 minutes. Flip the mushrooms over, cover with a lid and cook for 5-7 minutes or until tender. Once cooked, turn the mushrooms bottom-side up again and remove from heat.
- To make tuna filling, place the drained tuna in a bowl, and add the mayonnaise,lemon juice,spring onion, parsley (reserve some parsley for garnish) and mix well.
- To assemble, divide the mixture into 2 parts and cut the tomato into 2 slices. Spoon the mixture on top of each cooked mushroom along with a slice of tomato and grated cheese. Place under the grill for 3-5 minutes or until the cheese melts.
- Sprinkle with the reserved chopped parsley and drizzle with olive oil.
Serves 1:
- Carbs: 13 grams
- Fats : 56 grams
- Protein: 32 grams
- Prep time: 8 minutes
- Cooking time: 15 minutes
Ingredients:
- 100g tuna
- 75g tomatoes
- 40g cheddar cheese
- 25g mayonnaise
- 15g fresh lemon juice
- 15g spring onion
- 2 large portabello mushrooms
- 1 tablespoon fresh parsley
- 1 tablespoon extra virgin olive oil
Instructions:
- Clean the mushrooms with a damp paper towel and remove the stems. Place bottom-side up in a hot ovenproof pan, grease with butter, and cook for 1-2 minutes. Flip the mushrooms over, cover with a lid and cook for 5-7 minutes or until tender. Once cooked, turn the mushrooms bottom-side up again and remove from heat.
- To make tuna filling, place the drained tuna in a bowl, and add the mayonnaise, lemon juice, spring onion, parsley (reserve some parsley for garnish) and mix well.
- To assemble, divide the mixture into 2 parts and cut the tomato into 2 slices. Spoon the mixture on top of each cooked mushroom along with a slice of tomato and grated cheese. Place under the grill for 3-5 minutes or until the cheese melts.
- Sprinkle with the reserved chopped parsley and drizzle with olive oil.