Photo of Open-faced tuna and artichoke melt by WW

Open-faced tuna and artichoke melt

7
6
6
SmartPoints® value per serving
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy
You won't find any mayo in this tuna salad–just lemon juice and a hint of olive oil. Use albacore tuna because it flakes better. You'll also learn to embrace the convenience of the broiler when you make this recipe since it heats up the bread and cheese to that ideal golden brown consistency in just 5 minutes. Tender artichokes provide a nice, earthy balance to the tuna, and you can never go wrong with a generous sprinkle of freshly grated Parmesan.

Ingredients

canned artichoke hearts without oil

½ cup(s), about four pieces, drained and chopped

uncooked scallion(s)

¼ cup(s), chopped

fresh lemon juice

1 Tbsp

olive oil

1 tsp

Italian seasoning

½ tsp

black pepper

tsp

cayenne pepper

tsp

water-packed tuna fish drained

6 oz, albacore, and flaked

whole-wheat English muffin(s)

2 item(s), split

grated Parmesan cheese

3 Tbsp

Instructions

  1. Preheat broiler.
  2. Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
  3. Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.

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