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
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!!