Open Face Tuna Melt
Don't let those english muffins go to waste. This Open Face Tuna Melt with Lemon Pepper is very fun, quick and easy to make.
Tuna is high in protein and minerals and while a little high in fat, most of the fat is mono- and polyunsaturated but on its own it is not very flavorful. The lemon pepper and the addition of lemon juice and lemon zest pairs well with the tuna, making for a light, airy and nutritious meal. Our Lemon Pepper is salt free and is hand blended from black pepper, minced onion, lemon, thyme and coriander. It is the perfect addition to any food that you would add salt and pepper, but want a hint of fresh lemon flavor, too.
Open Face Tuna Melt with Lemon Pepper
Robert Moreland
2
10 minutes
7 minutes
American
Lunch
Ingredients
1/3 cup light mayonnaise
1 tsp Dijon Mustard
zest and juice of 1 small lemon
1 Tbsp Lemon Pepper
(2) 6 oz packages white albacore tuna (2 cans)
8 slices of tomato
8 Tablespoons shredded fontina cheese, divided
2 whole wheat English muffins, cut in half
Directions
Preheat oven to 350°.
In a medium bowl, combine the mayo, mustard, lemon and Lemon Pepper.
Stir in the tuna, breaking it up slightly.
Divide the cheese in half.
Put 1 Tablespoon of cheese on each of the English muffin halves.
Top the cheese with 2 tomato slices on each muffin.
Divide the tuna evenly and place on the English muffins.
Top the tuna with the remaining cheese, 1 Tablespoon per each muffin.
Place muffins on a nonstick baking sheet.
Place baking sheet in the oven and cook for 7 minutes, or until cheese is melted and muffins are golden.
Serve immediately.
