Open Faced Healthy Tuna Melt
Yield
1 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tuna fish
flaked white, drained |
* |
| 1 | each |
onions
red, finely chopped |
|
| ¼ | cup |
black olives
chopped |
*
|
| ½ | each |
tomatoes
diced |
|
| 2 | tablespoons |
parsley leaves
|
|
| ½ | cup |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | each |
pita bread
halved |
* |
| ½ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
tuna fish
flaked white, drained |
* |
| 1 | each |
onions
red, finely chopped |
|
| 59 | ml |
black olives
chopped |
*
|
| 0.5 | each |
tomatoes
diced |
|
| 3E+1 | ml |
parsley leaves
|
|
| 118 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1 | each |
pita bread
halved |
* |
| 118 | ml |
feta cheese
crumbled |
|
Directions
In medium bowl combine tuna, onion, olives, tomato and parsley.
Add olive oil and vinegar and toss to coat.
Mound onto pita and top with feta cheese.
Place under broiler and cook until cheese is melted.
Serve hot.
