Not Your Mom`s Tuna Melt or Tuna Salad

31 Dec

Oh what memories I have growing up. Tuna salad sandwiches, a ton of mayo, sweet pickles & white bread. I must say they`ll always have a spot in my heart but a lot of my food preferences have changed over the years.  That being said this simple man`s plan for healthier eating today is Not Your Mom`s Tuna Melt or Tuna Salad. I`m using a tuna steak found in the freezer as opposed to a can (although canned tuna packed in water will work just fine), subbing out the mayo for a little Greek Yogurt, banana peppers in place of the sweet pickles & a Portobello mushroom in place of the bread. The end result is pretty spectacular as well as low carb, low calorie & generally just a whole lot healthier.
Here`s what you`ll need:
Tuna Steak-6-8 oz  poached & chopped (You can used canned here as well, just make sure it`s the best quality you can buy packed in water)
Celery- 1/2 cup fine dice
Red Onion- 1/4 cup fine dice
Banana Peppers-2-5 tablespoons seeded fine dice
Nonfat Greek Yogurt-2 heaping tablespoons or more to taste
Dijon Mustard-1 tablespoon
Parsley-1 tablespoon minced
S & P to taste
Portobello Mushrooms-stemmed & gills removed
Avocado-sliced
Tomato-sliced
Cheese- your preference sliced

Start by poaching your tuna. I`m using some white wine, water, lemon juice, a few whole peppercorns & bay leaves. 

Bring to a simmer & add the tuna. Cook 7-10 minutes until just cooked through.

Remove & give a rough chop.

Prep the veggies.

In a mixing bowl add the tuna, onion, celery, peppers, yogurt, mustard & parsley.

Give a stir to combine. Season to taste with salt & pepper.

Remove the stem and gills.

Preheat the oven to 400 degrees. Brush a little olive oil on & in the mushrooms & bake 10 minutes.

Add some sliced avocado to the bottom of your mushrooms.

Next, mound on the tuna salad.

A nice thick tomato slice.

Top it all off with the sliced cheese. Back into the oven for another 10 or so minutes, or until the cheese is melted & starting to brown.

Remove, serve & enjoy  Not Your Mom`s Tuna Melt or Tuna Salad!!

Not Your Mom`s Tuna Melt or Tuna Salad

Not Your Mom`s Tuna Melt or Tuna Salad

Ingredients

  • Tuna Steak-6-8 oz poached & chopped (You can used canned here as well, just make sure it`s the best quality you can buy packed in water)
  • Celery- 1/2 cup fine dice
  • Red Onion- 1/4 cup fine dice
  • Banana Peppers-2-5 tablespoons seeded fine dice
  • Nonfat Greek Yogurt-2 heaping tablespoons or more to taste
  • Dijon Mustard-1 tablespoon
  • Parsley-1 tablespoon minced
  • S & P to taste
  • Portobello Mushrooms-stemmed & gills removed
  • Avocado-sliced
  • Tomato-sliced
  • Cheese- your preference sliced

Instructions

  1. Start by poaching your tuna. I`m using some white wine, water, lemon juice, a few whole peppercorns & bay leaves.
  2. Bring to a simmer & add the tuna. Cook 7-10 minutes until just cooked through.
  3. Remove & give a rough chop.
  4. Prep the veggies.
  5. In a mixing bowl add the tuna, onion, celery, peppers, yogurt, mustard & parsley.
  6. Give a stir to combine. Season to taste with salt & pepper.
  7. Remove the stem and gills from the mushrooms.
  8. Preheat the oven to 400 degrees. Brush a little olive oil on & in the mushrooms & bake 10 minutes.
  9. Remove from the oven & add some sliced avocado to the bottom of your mushrooms.
  10. Next, mound on the tuna salad.
  11. Next a big thick tomato slice.
  12. Top it all off with the sliced cheese. Back into the oven for another 10 or so minutes, or until the cheese is melted & starting to brown.
  13. Remove, serve & enjoy Not Your Mom`s Tuna Melt or Tuna Salad!!
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2 thoughts on “Not Your Mom`s Tuna Melt or Tuna Salad

    • Hi Ann, this will be perfect for a luncheon! I would triple the recipe for 10 medium size stuffed portobello`s. Please let me know how it worked out!!

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