Open-faced tuna and artichoke melt
5
Points®
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, drained
½ cup(s), quartered, about four pieces, drained and chopped
Scallions
¼ cup(s), chopped or sliced, chopped
Fresh lemon juice
1 Tbsp
Olive oil
1 tsp
Italian seasoning
½ tsp
Black pepper
⅛ tsp
Cayenne pepper
⅛ tsp
Canned tuna packed in water
6 oz, albacore, and flaked
Whole wheat English muffin
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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