Low Carb Tuna or Chicken Melt
Low Carb Tuna or Chicken Melt
If you’re like a lot of folks who are cutting down on breads, I’ve made an awesome tuna or chicken melt that is sure to please everyone in the family. I usually put apple inside my tuna or chicken salad, so why not take it out and make it the base instead of the English muffin or bread that you normally use. I love this variation. I think I love it even more than using bread. It adds moisture, sweetness and a slight tartness, depending on what kind of apple you use.
When making tuna salad, I prefer albacore because it is less fishy tasting, is lighter in color and is packaged in bigger chunks, but it still maintains all the nutritional benefits of tuna. It’s a rich source of complete protein, selenium and vitamin B-12. However, it has two significant differences. Albacore is a better source of heart-healthy omega-3 fatty acids than other tuna species. It’s also higher in mercury, so pregnant women and children should limit the amount they eat to just 6 ounces per week.
I love adding all kinds of things to my tuna or chicken salad. This version uses chopped celery, green onion, red grapes and Italian flat-leaf parsley along with my favorite spice Herbes de Provence (found in the spice section of your grocery store). I use olive-oil based mayonnaise for reduced calories, but high heart healthy fats. Top with your favorite cheese like Monterey Jack or cheddar or Parmesan. These come together in a flash, since broiling takes all of 3-4 minutes for the cheese to melt. There you have it, an instant fun lunch, snack or easy dinner everyone will like.
- Low Carb Tuna or Chicken Melt
- 2 (6-ounce) cans albacore tuna, drained and chopped or 1 1/2 cups chopped cooked chicken
- 1/2 cup olive-oil mayonnaise
- 1/4 cup chopped red grapes
- 2 Tbsp diced celery
- 2 Tbsp sliced green onion
- 2 Tbsp chopped fresh parsley
- 3/4 tsp Herbes de Provence
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 large apples, sliced crosswise into 4 (1/2-inch wide) slices per apple, core, seeds and ends removed
- 1/2 cup shredded cheddar cheese
- Preheat broiler.
- Combine tuna or chicken, mayonnaise, grapes, celery, green onion, parsley, Herbes de Provence, salt and pepper in a medium bowl, stirring to combine.
- Spoon two to three tablespoons onto each apple slice. Top with a tablespoon of shredded cheese.
- Transfer to broiling pan and place pan in oven. Broil with oven door ajar, about 5-6 inches from broiler for 3-4 minutes or until cheese is melted and slightly browned.
Sandy Wilson
Looks yummy can’t wait to try you always have the best ideas