This blue cheese tuna melt is great for weekend lunches and brunch. Blue cheese is added to the tuna and American cheese is melted on top. This twist on an American classic can also be served open-face!
I think winter is coming. Fall may have just arrived, but I heard some weather reports about fall foliage being at 60 percent in the North Woods of Wisconsin. And if you know anything about that stuff, that means fall is fast approaching. And winter too.
Don’t worry, this isn’t a weather post. 🙂 Though that is mighty tempting.
This is more a report on what we do when the weather starts changing. Or rather, what I do.
I, unfortunately, am one of those people who start to eat more when the seasons change. I guess I am trying to build my own coat of fat for the winter or something. Does that mean I can hold off buying a new warm winter coat or something? Doubtful. A girl can dream!
Despite my best efforts, I always put on 5 pounds or so every winter. And I’m on the lookout right now. I noticed the dog eating a little more, and then caught myself eating more too.
Thankfully, my “eating more” means I’m eating 3 meals a day (usually I eat 2 and a snack or two). The bad part is that I’m still eating the snack or two and I’m often still hungry. I will figure out my moderation at some point. 🙂
Blue Cheese Tuna Melt
This blue cheese tuna melt is a result of me eating lunch one day and getting bored with my usual sandwich routine. On a traditional tuna melt, I would use cheddar cheese but with this sandwich, I really wanted the blue cheese to stand out. I could have added more blue cheese, but I find it can be very overwhelming sometimes.
Instead, I was careful to use just the right amount of blue cheese and a very mild cheese (American) to get all melty.
If you want a more “wet” tuna, add more mayo – I was trying to watch how much mayo I used (winter weight and all….).
If you are watching carbs, then serve this sandwich open face. If you aren’t… well, then embrace your love of bread!
- ⅓ cup diced green onions
- ⅓ cup diced celery
- ⅓ cup diced red bell pepper
- 2 5 ounce cans tuna (in water, drained)
- ¼ cup low-fat mayo
- ⅛ cup blue cheese crumbles
- salt and pepper to taste
- 8 pieces of bread (if making open-faced sandwiches, only 4 slices are needed)
- 8 ounces shredded American cheese (or 4 slices of American cheese)
- Pre-heat an oven to 400 degrees or turn on the broiler.
- In a small bowl, combine the green onions, celery, red bell pepper, tuna, mayo, blue cheese and salt and pepper. Mix well.
- Toast your bread. On 4 slices of bread, put a ¼ of the tuna mixture. Top each sandwich half with 2 ounces of shredded cheese (or one slice of cheese).
- Place sandwiches on a baking sheet and put in the oven or broiler for 5-7 minutes, or until the cheese is melted. Remove from oven. Top each sandwich with a piece of bread and serve.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 510Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1378mgCarbohydrates: 42gFiber: 3gSugar: 9gProtein: 38g