Tuna Melt

Tuna Melt I firmly believe that food cravings are dictated as much by our mood and the weather as by our current attire. Today, for example, has been cool and cloudy. It's no east coast storm day, but I've had one of those bone chills you just can't shake all day. And, I've been in gym clothes hoping that I'll get in a workout before the day ends. The result of this combination is a craving for something warm and comforting that will fill me up but not weigh me down (you know, so I can actually workout during my workout as opposed to groaning in satiated pain). A quick perusal of the fridge and pantry wasn't promising except for a lone can of tuna sitting on the shelf surrounded by boxes of dried pasta, some Annie's mac 'n' cheese, and a bunch canned beans. But let's focus on that can of tuna and remember that I work at home; I can work with this. A few condiments, a stalk of celery, an ounce of cheese, a tortilla, and a panini press later I was indulging in a deliciously warm and comforting tuna melt that rings in at under 230 calories. Full but not stuffed, it was time to sit down and share with y'all the amazing-ness that is not eating Thanksgiving leftovers yet again. If you're saving your indulgent calories for the holiday parties but looking for more than a garden salad, I highly suggest tossing a few cans of tuna into your cart next time you're at the market. Enjoy!Nutrition Facts for Tuna Melt

Tuna Melt

Ridiculously easy tuna melt that comes together in 10 minutes. I like a little extra heat so I add a bit or sriracha to my plate for dipping. Yum!

  • 1 can no salt added albacore tuna packed in water (5 oz)
  • 1 stalk celery, minced
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon fresh ground sea salt
  • 2 - 3 tablespoons Dijon mustard
  • 1/4 cup light mayonnaise
  • 2 tortillas
  • 2 ounces cheddar cheese, sliced

Preheat a panini maker to medium heat.

Open tuna can and drain water. Chopped tuna pieces finely and place in a small bowl.

Add celery, pepper, salt, mustard, and mayonnaise to the tuna and combine.

Lay out the tortillas. Place a small amount of additional mustard in the middle of each tortilla (optional). Lay 1 ounce of cheese on each tortilla.

Divide the tuna salad mixture evenly between the two tortillas and fold to create a wrap (burrito style).

Place both wraps on the preheated panini maker and close the top. Let it cook until the cheese melts, the tuna is warm, and there are brown toast marks on the tortilla - about 5 minutes.

Remove from the heat, slice in half diagonally, serve with chips, crackers, or a side salad.

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