The Pioneer Woman Tasty Kitchen
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Open Faced Skinny Tuna Melt

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Level: Easy

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Description

Lighten up your lunch options with this delicious sandwich that comes together in under 15 minutes!

Ingredients

  • 10 ounces, weight White Albacore Tuna In Water
  • 2 Tablespoons Carrots, Finely Diced
  • 2 Tablespoons Celery, Finely Diced
  • 2 Tablespoons Red Onion, Finely Diced
  • ½ teaspoons Sea Salt
  • 1 teaspoon Fresh Cracked Black Pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 2 Tablespoons Mayonnaise (I Use Avocado Oil Mayonnaise)
  • 2 teaspoons Yellow Or Spicy Brown Mustard
  • 1 teaspoon Red Wine Vinegar
  • 5 dashes Hot Sauce Of Your Choice (optional)
  • 1 Tablespoon Chopped Flat Leaf Parsley
  • 2  English Muffins
  • 4 ounces, weight Shredded Sharp Cheddar Cheese, Divided
  • 4 slices Roma Or Vine-ripened Tomatoes

Preparation

Preheat toaster oven or oven to 400ºF.

Drain water well from tuna. Add to large bowl and flake tuna well with a fork. Add carrots, celery, red onion, salt, pepper, onion powder, and garlic powder. Combine well. Add mayonnaise, mustard, red wine vinegar, hot sauce, and parsley. Fold ingredients into mixture.

Lightly toast English muffins. When done, lay each piece face up on flat surface. Spread half of cheese equally on each muffin half. Top each muffin half with slice of tomato. Scoop equal amounts of tuna salad on each muffin half. Top with remaining cheese.

Carefully transfer muffins directly onto baking rack and toast for 7–10 minutes. Remove carefully. Enjoy!

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