Skip the potatoes and roast up carrot “fries” as a satisfying side to this lightened-up tuna melt that eschews mayo for protein-rich yogurt.
- 4 large carrots
- 2 tbsp olive oil
- 2 (5 oz) cans Nature's Promise Chunk Light Tuna in Water
- 3 stalks celery
- ½ cup nonfat Greek yogurt
- 3 tbsp spicy brown mustard
- ½ tsp garlic powder
- 8 slices whole grain bread
- ½ cup shredded reduced-fat sharp cheddar cheese
- ¼ cup grated Parmesan
- Preheat the oven to 425°F. Peel the carrots and cut into French-fry-size sticks. In a large bowl, toss carrots with the oil, salt, and pepper. Arrange in a single layer on a foil-lined baking sheet. Bake 20 min., until tender and browned, tossing halfway through.
- Drain the tuna and finely chop the celery. In a medium bowl, combine tuna, celery, yogurt, mustard, garlic powder, salt, and pepper. Toast the bread.
- Remove cooked carrots from oven and heat the broiler to high. Place 4 slices of bread on a baking sheet and top with tuna mixture. Divide shredded cheese among sandwiches and broil 2 min., until cheese melts. Top with 4 remaining slices of bread. Sprinkle carrots with the Parmesan and serve with tuna melts.
- January 2018