One of my all time favorite sandwiches is the Tuna Melt. That warm melty cheese on top of tuna mixed with mayo and pickles, piled on top of chewy sourdough bread. Yum! Not exactly the lowest calorie lunch though, so I decided to make a cleaned up version so that I can keep my weight goals in check.
Healthy swaps are a fantastic way to “have your cake and eat it too” so to speak. By swapping out the bread for a juicy and crunchy pepper, and swapping out the mayo for Greek yogurt, you reduce the carbs and calories substantially.
This recipe serves 2 people, but could be easily doubled.
Start with two medium sized peppers. Slice in half and remove the seeds. Chop up one green onion, one rib of celery, and 1 pickle.
Open up two cans of tuna, drain and place in bowl. I always use skipjack tuna as it it the smallest tuna, meaning that it will have the least amount of mercury, compared to others like Albacore. Add in your veggies, 1/2 cup of plain Greek yogurt, 1 tablespoon of grainy mustard, 1/2 tsp of dried dill, and cracked black pepper. Mix well and divide the tuna between the 4 pepper halves. Sprinkle with cheddar cheese and bake in a 425 oven for 10-12 minutes.
Low Carb Tuna Melt
Ingredients
- 2 tins skipjack tuna -drained
- 1 celery rib, chopped
- 1 green onion, chopped
- 1 pickle, chopped
- 1/2 cup plain Greek yogurt
- 1 tbsp grainy mustard
- 1/2 tsp dried dill
- shredded cheddar
Instructions
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Slice peppers lengthwise and remove seeds. Chop up celery, onions, and pickle. Add to tuna, and mix in Greek yogurt, mustard, pepper and dried dill.
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Fill pepper cups up and top with shredded cheddar cheese.
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Bake at 425f for 10-12 minutes.
