S

Mediterranean Tuna Melt


Prep: 12 minutes
Cook: 3 minutes
Yield: 4 sandwiches

• 4 center slices from 21-oz multi-grain boule
• 1 TBSP extra-virgin olive oil
• 2 6-to-7 ounce jars oil-packed Spanish tuna, drained
2 TBSP oil reserved
• 1 tsp lemon zest
• 3 TBSP lemon juice
• 1/2 cup drained, thinly sliced jarred roasted red peppers
• 1/2 cup sliced pitted Spanish olives
• 1/2 cup shredded Manchego
• 1 TBSP snipped chives
• 1 TBSP plus 1 tsp chopped Marcona almonds

1. Place an oven rack 3 inches from heat source, pre-heat broiler. Brush bread until and broil, flipping once, until lightly charred on both sides 1 to 1 1/2 minutes. Leave broiler on.

2. In a bowl, mix tuna with lemon zest and juice and reserved tuna oil; gently break into large flakes with a fork. Fold in peppers, olives and onion; mound onto toasted bread. Top with cheese. Broil just until melted, about 1 minute. Sprinkle with chives and almonds; serve.

PER SERVING ( 1 SANDWICH):
421 calories/ 23 g fat/ 4 g fiber/ 29 g protein/ 28 g carbs