Aunt Rocky’s Open Faced Tuna Melt

Cover a small baking sheet with foil, set aside.

Toast the bread you are using for the base, and place on the baking sheet. (Bread not included in nutritional information, since it will vary.)

Drain tuna well and put into small mixing bowl. Add onion and mayonnaise, mix well. The mixture might seem a little dry, but it needs to be. The mayonnaise will warm and thin out a lot when broiled.

Divide tuna mixture on toast pieces. Top with tomato slices and cheese.

Broil just until cheese is melted. Transfer to serving plates. Serve with condiments or sides of choice.

Note: For the photo, I served these on a split Aunt Rocky’s Onion Roll that was toasted under the broiler. Another bread that works well is Aunt Rocky’s Microwave Flax Bread. See my recipe box on Tasty Kitchen for these recipes.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 176, Total Fat 13 g, Saturated Fat 2 g, Sodium 261 mg, Potassium 18 mg, Total Carbohydrate 3 g, Dietary Fiber 1 g, Net Carbs 2 g, Sugars 1 g, Protein 14 g. Macros: 65% fat, 31% protein, 4% carbs.

© June 7, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.