New-School Tuna Melts

Name: New-School Tuna Melts
Ingredients: 4 slices thick, grainy bread; 1 cup (250 mL) shredded old cheddar, Gouda, or any other cheese you like; Salt and pepper to taste; 4 slices thick, grainy bread; 1 cup (250 mL) shredded old cheddar, Gouda, or any other cheese you like; 1 cup (250 mL) shredded old cheddar, Gouda, or any other cheese you like; 2 Tbsp (30 mL) lemon juice; 2 to 4 Tbsp (30 to 60 mL) extra-virgin olive oil; 1 celery stalk, finely chopped; 6 oz (170 g) can tuna, drained; 2 Tbsp (30 mL) chopped fresh basil or flat-leaf parsley, or a combination; ¼ cup (60 mL) pitted kalamata olives, finely chopped; Salt and pepper to taste; 2 Tbsp (30 mL) chopped fresh basil or flat-leaf parsley, or a combination; 1 garlic clove, crushed; 1 cup (250 mL) rinsed and drained canned white beans (half a 19 oz/540 mL can)

Preparation info

Makes
4
tuna melts

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Ditch the mayo and boost fibre and nutrients by adding canned white beans to your regular tuna sandwich; garlic, olive oil, fresh herbs, and olives ensure there’s no loss in the flavour department. If you prefer a straight-up sandwich to a melt, stuff the tuna filling between two slices of bread (or into a pita or bun) with lettuce and tomato, and ditch the cheese.

Ingredients

Sandwich
Fish course
Pescatarian

Ingredients

Method