TUNA SANDWICH WITHOUT MAYO RECIPES

Name: Open-Faced Tuna Melt Sandwich
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: 1 4.5 ounce can tuna (in water) (drained); 1/4 cup carrots (minced); 1/4 cup minced celery; 1 tbsp red onion (minced); 1 tbsp light mayonnaise (Hellman's Light); 1 tsp red wine vinegar; salt and pepper; 2 slices whole wheat bread; 2 slices 2% reduced fat cheddar or American cheese; 2 slices tomato; oil spray (I used my Misto)

OPEN-FACED TUNA MELT SANDWICH RECIPE - SKINNYTASTE

Open-Faced Tuna Melt Sandwich Recipe - Skinnytaste image

Classic comfort diner food, just got a make-over with this Open-Faced Tuna Melt Sandwich!

Provided by Gina

Categories Lunch

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 11

Ingredients

1 4.5 ounce can tuna (in water) (drained)
1/4 cup carrots (minced)
1/4 cup minced celery
1 tbsp red onion (minced)
1 tbsp light mayonnaise (Hellman's Light)
1 tsp red wine vinegar
salt and pepper
2 slices whole wheat bread
2 slices 2% reduced fat cheddar or American cheese
2 slices tomato
oil spray (I used my Misto)

Steps:

Combine tuna, celery, carrots, onion, mayonnaise, vinegar, salt and pepper.
Heat a large skillet over low heat.
Spray skillet with oil, and place two slices of bread on top.
Top bread with cheese, then tuna salad and tomato. Cook on low heat until cheese melts and bread gets toasty.
Serve immediately.

Nutrition Facts : ServingSize 1 open face sandwich, Calories 231 kcal, CarbohydrateContent 14.5 g, ProteinContent 28.5 g, FatContent 6.5 g, FiberContent 3.5 g

VEGAN CHICKPEA NO-TUNA SALAD SANDWICH | FORKS OVER KNIVES

Vegan Chickpea No-Tuna Salad Sandwich | Forks Over Knives image

In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches. From Minimalist Baker's Everyday Cooking Also, check out this delicious vegan tuna casserole.

Provided by FORKSOVERKNIVES.COM

Total Time 10 minutes

Number Of Ingredients 15

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
3 tablespoons tahini
1 teaspoon Dijon or spicy brown mustard
1 tablespoon maple syrup or agave nectar
¼ cup diced red onion
¼ cup diced celery
¼ cup diced pickle
1 teaspoon capers, drained and loosely chopped
Healthy pinch each sea salt and black pepper
1 tablespoon roasted unsalted sunflower seeds (optional)
8 slices whole-wheat bread
Dijon or spicy brown mustard
Romaine lettuce
Tomato, sliced
Red onion, sliced

Steps:

Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.
Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.
Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).
Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

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