Delicious and quick, these tuna melts will be a hit in your home.
Directions for: Open-Faced Tuna Baguettes with Fruit Salad
Ingredients
2 cup chopped seasonal fruit (example: oranges, grapes, cantaloupe) (500 mL)
1 can (14 oz or 398 mL) fruit salad, unsweetened (1 3/4 cups)
cup finely chopped celery (60 mL)
cup finely chopped red or green bell pepper (optional) (60 mL)
2 can solid water-packed drained tuna (6 oz or 170 g)
cup sweet relish (60 mL)
cup light mayonnaise (60 mL)
2 Tbsp low-fat pineapple yogurt (30 mL)
tsp lemon pepper (2 mL)
1 tsp lemon juice (5 mL)
1 whole wheat baguette
cup grated lower-fat Cheddar cheese (125 mL)
Pineapple yogurt
Directions
1. Slice or cube your favorite seasonal fruit and mix together with fruit cocktail in a small bowl.
2. Set aside in fridge.
3. Preheat oven to broil.
4. Finely chop celery and peppers.
5. Combine in a medium sized bowl, celery, peppers, tuna, relish, mayonnaise, yogurt, lemon pepper and lemon juice.
6. Blend well using a fork.
7. Slice baguette in half lengthwise. Cut each half into 4 equal portions and place on baking sheet.
8. Toast under broiler for 1 to 2 minutes or until golden.
9. Remove from broiler; spread tuna mixture evenly over each piece and sprinkle with cheese.
10. Return to broil for 2 to 3 minutes or until cheese bubbles and forms a slight crust.
11. Place fruit salad in wide mouth wine glasses if you have them. Dollop with the leftover pineapple yogurt.
12. Serve alongside the tuna melts.
See more: Picnic, Broil, Summer, Brunch, Side, Fish, Fruit, Lunch, Rice/Grain