I got in at 2 am from San Francisco, so I’m exhausted! Days like this, it is really helpful to have some go to recipes that I can whip out in my sleep (maybe literally by the end of the day today!). These quick and easy tuna melts adapted from Cooking Light magazine (love!) definitely fit the bill. They’re easy to adapt based on what you have on hand and very pantry friendly.
Preheat the oven to 350F.
For the bread, we use either a thin sliced sourdough (the best, in terms of flavor and structure but higher calorie/point) or 100 calorie sandwich thins. Toast the bread to make it easier to pick up and eat. Spread one wedge Laughing Cow light Swiss cheese on each piece of bread.
For the topping, mix one 2.6 oz package chunk light tuna, 1/4 cup rinsed & drained great northern beans, 1/2 cup chopped cherry tomatoes and a couple of chopped scallions. Add a few grinds of fresh black pepper and salt if you’d like (I normally don’t salt since there’s some with most tuna pouches). Other mix-ins you could consider: spinach, basil, capers, roasted red pepper, or fresh bell pepper. For the dressing, a teaspoon of olive oil and a squeeze of lemon juice or some whole grain dijon mustard work beautifully. I’ve also done it with red or white wine vinegars to mix things up. Scoop onto your two bread slices and top with a thin slice of swiss cheese (I like the Sargento Ultra Thins – only one point and great flavor!). Pop in the oven for a few minutes to warm through and melt the cheese. I usually serve this with roasted broccoli or butternut squash wedges.
Points Plus: 3 for sandwich thin, 1 for swiss cheese, 1 for olive oil, 1 for 2 laughing cow wedges, 2 for tuna and 1 for beans = 9 Points Plus