Grilled tuna melt with asparagus
3 - 4
PersonalPoints™ per serving
Total Time
18 min
Prep
15 min
Cook
3 min
Serves
1
Difficulty
Easy
Make a double batch of this easy-to-make sandwich if you're feeding a crowd. The tuna salad mixture can be made ahead and refrigerated. Tuna packed in water is best for recipes such as this that mix with mayonnaise. Before mixing the salad, break the tuna gently with a fork. To quickly chop the celery, chop off the leafy ends of the celery and split the it lengthwise, but don't cut all the way down to the base. Keeping the base in tact makes it easier to chop. Split into as many sections as you want, depending on how finely you want it chopped. Serve with apple slices.
Ingredients
Water-packed tuna fish, drained
½ cup(s), low-sodium
Flatbread(s)
1 item(s)
Fat free mayonnaise
2 tsp
Uncooked celery
1 Tbsp, chopped
Chives
1 tsp, chopped
Mustard
1 tsp, stonegound
Black pepper
1 pinch(es), to taste
Uncooked asparagus
1 cup(s), 4 spears steamed until very tender
Lemon(s)
¼ item(s), (one wedge)
Low fat cheddar or colby cheese
2 slice(s)