Grilled tuna melt with asparagus
water-packed tuna fish drained
½ cup(s), low-sodium
fat free mayonnaise
1 Tbsp, chopped
1 tsp, chopped
1 tsp, stonegound
1 pinch, to taste
1 cup(s), 4 spears steamed until very tender
¼ item(s), (one wedge)
low fat cheddar or colby cheese
- Preheat Panini sandwich press.
- In a small bowl, mix tuna, mayonnaise, celery, chives, and mustard until well combined. Season with pepper.
- Spread tuna salad on half of flatbread, then arrange asparagus spears on top. Squeeze lemon juice over asparagus; top with cheese, and fold in half.
- Grill flatbread on Panini press until cheese is melted and the sandwich is hot. Cut in half.