A tasty change from cheese on toast
- 200g can tuna, whatever type you've got in the cupboard
- ½ a bunch of spring onions, finely chopped
- 4 tbsp mayonnaise
- 3 thick slices of granary or wholemeal bread
- 50g cheddar, coarsely grated
- generous pinch of paprika
MethodDrain the tuna, flake it into a bowl and mix with the spring onions and mayonnaise. Season with salt and plenty of freshly ground black pepper.
- 400g penne
- 200g can yellowfin tuna in olive oil
- 190g jar basil pesto (or try a different flavour such as spinach, tomato or aubergine pesto)
- 100g cheddar, grated
- 250g punnet cherry tomato, halved
- Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
- When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.
- 1/2 of a medium avocado, seeded, peeled, and cut up
- 3 tablespoons bottled fat-free Ranch Salad dressing
- 1 1/3 cups packaged shredded broccoli (Broccoli Slaw mix)
- 2 5 ounce cans chunk light tuna (water pack), drained and flaked
- 1/4 cup chopped celery
- 2 - 3 tablespoons finely chopped Red Onion
- 2 tablespoons light mayonnaise
- 1 tablespoon dijon-style mustard
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh italian (flat-leaf) parlsey
- 4 thin slices rye or whole wheat bread
- 4 Ultra-thin slices Cheddar Cheese*
- Additional snipped fresh Italian (flat-leaf) parsley (optional)
- 4 dill pickle spears (optional)
- Preheat broiler. In a small bowl mash avocado with a fork until desired consistency. Stir in ranch dressing. Add broccoli slaw mix; toss to coat.
- In a medium bowl combine tuna, celery, red onion, mayonnaise, mustard, lemon juice, and parsley.
- Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 4 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
- Spoon broccoli slaw mixture onto toasted bread slices. Top with tuna mixture and cheese.
- Return sandwiches to broiler. Broil for 2 to 3 minutes more or until tuna mixture is heated through and cheese is melted. If desired, top with additional snipped fresh parsley and/or serve with pickle spears.
- Nonstick cooking spray
- 12 slices honey oat or honey wheat bread, crusts removed
- 3 tablespoons butter, melted
- 2 6 ounce cans chunk white tuna (water pack), drained
- 3 tablespoons light mayonnaise or Salad Dressing
- 1 tablespoon Honey Mustard
- 4 ounces havarti cheese with dill, cut into small cubes
- 2 tablespoons finely chopped shallot (1 medium)
- 2 tablespoons snipped dried cranberries
- Fresh dill sprigs (optional)
- Preheat oven to 375 degrees F. Generously coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. Lightly brush one side of bread slices with melted butter. Press bread slices, buttered sides up, into the prepared muffin cups.
- In a small bowl combine tuna, mayonnaise, and honey mustard. Stir in cheese, shallot, and dried cranberries. Divide tuna mixture among bread-lined muffin cups.
- Bake about 15 minutes or until filling is hot and bubbly. Remove tuna cups from muffin cups; let stand for 5 minutes before serving. If desired, garnish with fresh dill.