Tuna Melt

1. Preheat broiler.
2. Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese.
3. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.

Tips

1. Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. FDA/EPA advice recommends no more than 6 ounces of albacore a week; up to 12 ounces canned light is considered safe.

Per servings: 252 calories; 6 g fat (3 g saturated fat, 0 g mono unsaturated fat); 66 mg cholesterol; 16 g carbohydrates; 31 g protein; 3 g fiber; 408 mg sodium; 242 mg potassium

Nutrition Bonus: Vitamin A & Vitamin C (20% daily value).

Exchanges: 1 starch, 1/2 vegetable, 3 very lean meat, 1/2 high-fat meat

Contributed by: EatingWell.com

In this updated version of the tuna melt, we go light on the mayo and top the melt with fresh tomato slices and shredded sharp Cheddar. This allows us to use considerably less cheese, while still ensuring that there’s great cheese flavor in each gooey bite.