Tuna Melt

Tuna Melt

{Country Heat Inspired and 21 day fix approved}

 

Approved Tuna

How good does that look?  When I was little, I used to have tuna melts all the time!  I loved TUNA fish right from the can!  I would mix it with way too much MAYO, of course.

But now that I have removed MAYO from my lifestyle, I was always looking for another way to enjoy tuna and this is it!!!

 

Here’s what you need:
2 Large Portobello Mushrooms Caps

Extra Virgin Olive Oil (EVOO)

2 Red containers (about 1 1/2 cans) Solid White Tuna packed in Water

1 TBSP lemon juice

2 tsp dijon mustard

1 tbsp parsley, fresh is best

1/4 tsp garlic powder

tomatoes (2 large slices or 4-5 grape tomatoes)

2 slices of or shredded cheddar cheese

 

  1. Preheat the oven to 425 degrees F.
  2. Place your mushrooms on an olive oil sprayed cookie sheet, or on a small piece of sprayed aluminum foil. Brush or spray both sides of the mushroom with the EVOO too.
  3. Bake Mushroom caps for 20 minutes, turning after 10 minutes.
  4. Prepare the tuna mixture – combine the rest of the ingredients except the tomatoes and the cheese.
  5. Split the tuna mixture and top each mushroom cap evenly.  Top with tomato(s) and slice of cheese.
  6. Place mushrooms back in the oven for about 4-5 minutes, or better yet, place it on broil if you like it a little crisp on top.
  7. Eat immediately and ENJOY!!!!

This will make 2 servings.
Each one will be 1 green and 1 red and depending on how much cheese, count that much as a blue.

You can have some crisp sweet potatoes on the side if you need to have a yellow!  It’s like a side order of CHIPS, but clean and healthy!

So far I am loving the new COUNTRY HEAT program and that is where this was inspired from.

 

IMG_4562

 

I hope you enjoy your TUNA MELTS!!!

And, as always, let me know how you like them!

Enjoy!

LoriMiggins_Signature

 

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