| |
| INGREDIENTS |
| 1 |
thinly sliced green onion, including the greens |
| 3 tbsp. |
chopped fresh flat-leaf parsley |
| 2 tbsp. |
chopped fresh tarragon leaves or 2 tsp. dried tarragon, crumbled |
| |
zest of one lemon |
| 2 tsp. |
lemon juice |
| 1 tsp. |
Dijon mustard |
| ⅛ tsp. |
freshly ground black pepper |
| ⅓ cup |
mayonnaise |
| 2 (6-ounce) cans |
solid white tuna, well drained and flaked |
| 8 |
½-inch slices French or Italian loaf bread (or your favorite bread) |
| 1 |
thinly sliced tomato (8 slices) |
| 4 ounces |
grated sharp white cheddar cheese (about 1 cup) |
| 2 tbsp. |
softened butter |
|
|
|
| RECIPE |
- Toast bread in a toaster.
- Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl.
- Spread ¼ cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese.
-
Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 sandwich
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
460 |
|
| Total Fat |
14 g |
|
| Sodium |
830 mg |
|
| Total Carbohydrates |
57 g |
|
| Fiber |
3 g |
|
| Protein |
25 g |
|
|
|
