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Tuesday, July 26 2016


1/2 of a medium avocado, seeded, peeled, and cut up
3 tablespoons bottled fat-free ranch salad dressing
1 1/3 cups packaged shredded broccoli (broccoli slaw mix)
2 5 ounce cans chunk light tuna (water pack), drained and flaked
1/4 cup chopped celery
2 tablespoons finely chopped red onion
2 tablespoons light mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon lemon juice
1 tablespoon snipped fresh Italian (flat-leaf) parlsey
4 thin slices rye or whole wheat bread
4 Ultra-thin slices cheddar cheese*
Additional snipped fresh Italian (flat-leaf) parsley (optional)
4 dill pickle spears (optional)

Preheat broiler. In a small bowl mash avocado with a fork until desired consistency. Stir in ranch dressing. Add broccoli slaw mix; toss to coat.
In a medium bowl combine tuna, celery, red onion, mayonnaise, mustard, lemon juice, and parsley.
Place bread slices on the unheated rack of a broiler pan. Broil about 5 inches from the heat about 4 minutes or until bread is lightly toasted, turning once halfway through broiling. Remove from broiler.
Spoon broccoli slaw mixture onto toasted bread slices. Top with tuna mixture and cheese.
Return sandwiches to broiler. Broil for 2 to 3 minutes more or until tuna mixture is heated through and cheese is melted. If desired, top with additional snipped fresh parsley and/or serve with pickle spears.
From the Test Kitchen

If you can't find the Ultra-thin slices, replace with reduced-fat sliced cheddar cheese.

Nutrition Facts (Avocado Ranch Tuna Melts)
Per serving: 256 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 38 mg chol., 686 mg sodium, 23 g carb., 4 g fiber, 3 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email

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