Turning the page in my Hungry-Girl cookbook and what do I see? “Totally Terrific Tuna Melt”. Ugh! I groan! (I am not excited about this………….) I’ve never actually had a tuna melt before, and well I never really wanted to try one, ever! I imagine tuna melts to be a sandwich version of tuna noodle casserole, and I hate tuna noodle casserole! Hate! There’s something about hot/warm mayo mixed with baked tuna (which in my opinion should only be served cold, super cold to be exact) and creamy “nastiness”! My sisters love this putrid baked tuna dish, so my mom used to make it for them all the time when we were kids! I was out-numbered, and was forced to eat this on more occasions than I’d like to ever remember! I am not excited about this, however I will try it, no need to stop now just because I’m selfish!
Mike on the other hand, loves tuna noodle casserole and I’ve even seen him order a tuna melt from time to time! He was excited…….ugh! I do like tuna btw, I just don’t care to eat the canned stuff hot/warm/room temperature/any way but super cold! Regardless, I digress……
PER SERVING: (entire recipe) 298 calories, 3g fat, 1379mg sodium, 31.5g carbs, 6.25g fiber, 4g sugar, 39g protein
5 of my precious weight watcher points for something I don’t really want to eat? This better be freaking good!
1 light English muffin, split into halves
3 ounces (about 1/3 cup) albacore tuna packed in water, drained and flaked
1 tbls. Dijonnaise (bonus, I did find Dijonnaise at the Super Target by my house, I wasn’t even looking for it! Remember how I said they only sell it on the east coast, apparently Target is just that awesome!)
1 tbls. fat-free plain Greek yogurt (the recipe says as an alternative you could also use fat-free mayo. *small tangent—->* I don’t like fat-free mayo (gross!) and because I wasn’t excited about this recipe and dreaded even making it let alone making it with something I can’t stand, Mike suggested I just use the mayo we already have in the fridge (Best Foods Mayo with Olive Oil) that I would like it better with the real mayo anyhow. And it only added one extra Weight Watcher point so, that’s what I used)
1/2 tbls. chopped dill pickle
1 tsp. dried minced onion
Squirt of lemon juice (Doing my grocery shopping at the Target, sometimes I can’t always find a large selection of produce. But because I knew the Dijonnaise was there (and I was out of VitaTops too) I still chose to shop there instead of the actual grocery store. Couldn’t find any lemons, so I went with the lemon-pepper variety of pouched tuna (same stats but with lemon flavor, works for me!))
Dash garlic powder
Dash black pepper
2 slices plum tomato
2 slices fat-free cheddar cheese
Lightly toast muffin halves. Set aside on a baking sheet lightly sprayed with nonstick spray.
In a small bow, combine tuna, Dijonnaise, yogurt (or mayo), pickle, onion, lemon juice, garlic powder, and pepper. Mix well.
Evenly distribute tuna mixture between the muffin halves. Top each with a slice of tomato, followed by a slice of cheese.
Broil for 1 to 2 minutes, until cheese melts.
Plate your open-faced tuna melt and eat up!
(I have to keep telling myself that this might be good, that I might be wrong about baked tuna/mayo!)
My first bite reaction: Eh, not too bad. I like the tomato!
Mike’s first bite reaction: I like it! (ok, seriously I really need to get him a dictionary or thesaurus!)
Texture: If it wasn’t for the tomato I probably would have spit this out! The tomato really helped me to choke down this weird smooshy texture! It was just a little too tuna noodle casseroley to me!
Difficulty: Easy as making and baking a sandwich! (Amy, that means you too can make this, haha j/k!)
Satisfaction: I would have prefered this more for lunch than for dinner (dinner was the only time Mike and I could eat it together) but served with a heaping serving of broccoli and spinach I was full afterwards. Would I make it again, more than likely not! Would I eat it again though if someone else made it, maybe!
Creativity: I had to consult Mike on this one, having never eaten a tuna melt before I wasn’t sure how creative it was! He said for being lower in calories than most melts it gets a thumbs up. But a tuna melt is a tuna melt, nothing overly creative about it.
Taste: I didn’t hate it! I didn’t love it! The tomato really was its saving grace though! If the recipe had called to broil it longer than a few minutes I might have actually not even tried it. I just can’t get past the hot tuna thing! It’s just not for me I suppose! Mike said he didn’t care for the lemony flavor that the pouched tuna had, and he would defiantly request that I make it again with regular tuna sans lemon. Overall, if you like tuna melts or tuna casserole you will probably really like this lower calorie version. Good job Hungry-Girl on pleasing the Hungry Guy too!
Do you like tuna noodle casserole? And do you have low-calorie swap that I can make for my Hungry-Guy? 🙂