Our childhood tuna melts were the ultimate quick dinner for parents. Here, they’re all grown up (yet still equally enjoyed by kids) with sharp Asiago cheese, juicy tomatoes, and dark greens. This complete meal can be served with whole grain or gluten-free toast to soak up the juices or enjoyed as is for a grain-free option.
Ingredients
4 cups (1 L) packed, prewashed baby spinach
4 large field tomatoes, halved crosswise, seeds scooped out to create bowls
2 – 6 oz (170 g) cans wild tuna packed in water, drained
2 Tbsp (30 mL) mayonnaise
1 Tbsp (15 mL) plain yogurt (Greek or regular)
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) capers, finely chopped, or 1 dill pickle, finely chopped
1/4 tsp (1 mL) ground black pepper
1/2 cup (125 mL) grated Asiago cheese or grated aged cheddar
2 Tbsp (30 mL) minced fresh chives
Directions
Preheat oven to 400 F (200 C).
On large baking sheet lined with parchment paper, make 8 rough piles of spinach; top each pile with a tomato half, flesh side up.
In medium bowl, flake tuna into small pieces; add mayonnaise, yogurt, lemon juice, capers or pickle, and pepper. Top each tomato half with tuna mixture, slightly compacting. Sprinkle cheese over tuna mixture.
Bake for 15 to 20 minutes, until cheese is melted, tuna and tomatoes are hot, and spinach is wilted. Sprinkle with chives and serve warm with toasted bread to soak up juices, if desired.
Each serving contains: 246 calories; 27 g protein; 11 g total fat (4 g sat. fat, 0 g trans fat); 9 g total carbohydrates (5 g sugars, 3 g fibre); 267 mg sodium
