Creamy Spinach Tuna Melt
Reinvent your lunchtime routine with this creamy spinach tuna melt recipe. This open faced sandwich is easy to make and beyond delicious.
- 2 cans wild tuna, 8 ounces total, drain juice
- 6 slices bread, lightly toasted, small naan bread works too
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup white onion, diced
- 1 cup tomato, diced, about 1 medium to large tomato
- 5 ounces baby spinach, remove the stems, and give it a rough chop before adding it into the pan
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup cream cheese
- ¼ cup parmesan cheese
- ¼ cup 2% milk
- 1 tablespoon Dijon mustard
In a large sauté pan, over medium heat, add the olive oil, garlic and onions. Once the onions are translucent, add the roughly chopped spinach and diced tomatoes. Let everything soften in the pan.
Once the spinach is wilted, add the salt, pepper, cream cheese, 2% milk, Dijon mustard and parmesan cheese. Stir until well combined.
Next, add the drained tuna. Fold all of the ingredients together until they are well combined and warmed through.
Turn on the broiler in your oven.
While the broiler is heating, place 5-6 pieces of lightly toasted bread or naan on a baking tray.
Spoon the tuna melt mixture onto the bread. Top with half of a fresh tomato slice and some shredded mozzarella cheese.
Broil for 1-2 minutes or until the cheese is golden brown and bubbly.
Serve immediately and enjoy!
Serving: 1serving, Calories: 293kcal, Carbohydrates: 21g, Protein: 19g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 691mg, Potassium: 486mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2957IU, Vitamin C: 15mg, Calcium: 189mg, Iron: 3mg