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Open Faced Tuna Melt

Yield: 2 servings

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  • 5 oz. solid white tuna in water
  • 2 tablespoons fat free Greek yogurt
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red onion, chopped
  • 2 tablespoons celery, chopped
  • 2 tablespoons red pepper, chopped
  • 1 light English muffin
  • 2 slices Sargento ultra thin mild cheddar cheese
  • 1/8 teaspoon garlic powder
  • Salt and pepper, to taste
  1. Open the tuna can and drain. Add the tuna to a medium bowl.

  2. Stir in the Greek yogurt, Dijon mustard, garlic powder, salt and pepper.

  3. Add the vegetables and stir together.

  4. Cut the English muffin in half and toast it. Place the English muffin on a baking sheet. Add a slice of cheese to each half then top with the tuna mixture.

  5. Place under the broiler until the cheese melts.