Tuesday, August 21, 2012

Open-Faced Tuna & Artichoke Melt

This is one of my favorite fast and healthy meals - a lightened up tuna melt that has a bit of a spicy kick and  lots of lemony flavor piled on a crunchy english muffin.  This is a great recipe to make ahead and keep in the refrigerator for a quick lunch. It is so good that you won't even miss the mayo. If you prefer a creamier filling, add a small teaspoon of greek or plain yogurt. Throw in extra veggies if you're in the mood, too. Celery, tomato, whatever you like.  Our cats go crazy when I make it and even my picky toddler eats this one! Enjoy! :)

8 Weight Watchers Points (Recipe Serves 2)

Source: Weight Watchers

  • 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
Preheat broiler.

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.


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