MONDAY RECIPE POST - TUNA MELTS - SERVES 2

I was looking for a nice light lunch and found the recipe for the Tuna Melts here.  

Tuna Melts  - 2 servings

1 large tomato, about 6-1/2 ounces before trimming
2 ozs. Cheddar or American cheese, shredded
1 recipe of tuna fish salad - you will find that recipe below this one.

Slice the stem and bottom ends off the tomato, then cut into 4 thick slices.  Place the tomato slices on a foil-lined baking sheet.  

Mound enough tuna salad onto each tomato slice to suit your taste, and top each with 1/4 cup of the cheese.  

Broil until the cheese melts and is slightly golden.

The host of the above website used a 3 inch diameter tomato, about the size of a baseball.

Calories per serving: 313
You can get more nutritional information at the website.

Tuna Salad  -  makes 4 to 8 servings

This recipe was found here.

12 ozs. canned tuna, drained
4 eggs, hard-boiled and coarsely chopped
1/4 sugar-free sweet pickle relish (I used regular)
1/4 cup mayonnaise
1 tablespoon chives (I used thinly sliced green onion)
Salt and Pepper to taste

Not to be frozen

Per 1/4 of the recipe has 264 calories (once again, you can find more nutritional information on their website link above).

What did I think?  I was surprised how much I enjoyed this meal.  

I didn't want to make such a big batch of tuna salad, so I halved the recipe and there was more than enough for another meal.  I will add a bed of lettuce to that one, or put it on a slice of my favorite bread and have an open-faced sandwich.

The only larger sized tomato I could find was what we call a beefsteak tomato.  I cut the slice I needed for my lunch, and used the rest in a salad at dinnertime.

I made my hard-boiled eggs for the tuna salad earlier in the morning, and then I forgot to add them.  It didn't spoil the outcome as it tasted just as great.  I also used the hard boiled eggs for my salad that evening.

I used a sharp Cheddar cheese.

There was one packet of chives when I went to the store and it didn't look very good, so I used thinly sliced green onions instead. 

I also didn't bother with the sugar-free pickle relish but used the regular I already had in the fridge.