I went to a diabetes cooking class (don’t worry, I don’t have diabetes) a few weeks ago and this is what we made! I am not going to lie…I wasn’t thrilled when I got there and discovered that tuna melt was on the menu! I like tuna just fine, but really?? At a cooking class??
I got over my menu issue pretty darn quickly–just as soon as the instructor distributed the recipe! I hope this doesn’t freak you out, but this crazy melt tastes a lot like pizza! The oregano, artichoke, and EVOO really make this sandwich work, and trust me it works GREAT! This is a bright and healthful sandwich–a flavor explosion– and it couldn’t be easier to make! This one surprised me, BIG TIME and I know it will pleasantly surprise you too! In fact, it is way, way, way too hot here in the Ozarks to cook! So guess what is on the menu tonight here at the casa–yep, tuna melts! Served with a nice caprese salad, fresh melon and berries, and a glass of chilled white wine and we will have very pretty plates and happy bellies!
Tuna artichoke melt
- PAM cooking spray
- 2 whole wheat sandwich thins, split open or two slices of whole grain bread
- 3/4 c canned artichoke hearts, drained and rinsed. Diced into bite size pieces
- 3 medium green onions, diced (1/4 c)
- 1 T fresh lemon juice
- 1 t EVOO
- 1 t dried oregano
- 1/8 t black pepper
- 1/8 t chipotle pepper flakes
- 1-6 oz can of chunk light tuna (in water), drained and flaked
Combine tuna, EVOO, lemon juice, oregano, pepper, onion, artichoke, and hot pepper in a medium bowl.Coat a skillet with PAM cooking spay and heat to medium. Toast one side of the bread and flip over. Place 1/4 of the tuna mix on each piece and top with the provolone. Cook until the cheese starts to melt and the bread is toasted. Serve open-faced.