RediCare

Tuna Melt

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Tuna Melt

Serves 1:

  • Nutritional info per serving:
    • 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:

    1. 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.
    2. 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.
    3. 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.
    4. Sprinkle with the reserved chopped parsley and drizzle with olive oil.
    Download

    Tuna Melt

    Serves 1:

  • Nutritional info per serving:
    • 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:

    1. 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.
    2. 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.
    3. 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.
    4. Sprinkle with the reserved chopped parsley and drizzle with olive oil.