Recipe of the Week: Open-Faced Tuna Delight | The Family Fork

Recipe of the Week: Open-Faced Tuna Delight

When I was a kid my sisters and I always looked forward to rainy days because that's when Mom made our favorite recipe "Open-Faced Tuna Delight". I think that's why tuna fish sandwiches are now a comfort food for me as an adult. (You may have a noticed a few recipes with the stuff in the Fork). So I asked mummy dearest to take a leisurely stroll down memory lane and send me the recipe. She was delighted to do so and I hope you love it as much as we all did.

Open-Faced Tuna Delight
2 cans (6.5 ounces) chunk light tuna in water, drained
2 Tbs reduced fat mayonnaise or plain nonfat yogurt (my Mom always used yogurt which gave the tuna a little extra zing)
3 whole wheat English muffins (so that's 6 halves)*
24 dill pickle slices (the small coin shape)
6 slices (sandwich size) cheddar cheese (Mom says it's got to be real, none of the plastic stuff they have nowadays)

serves 6

1. Mix tuna well with mayonnaise
2. Equally spread tuna mixture on top of each muffin half
3. Place 4 pickle slices on top of each tuna muffin
4. Place 1 slice of cheese on top of each
5. Bake for 8-10 at 350 degrees or until cheese starts to bubble
6. Enjoy!

My mom would mix a small spoonful of Dijon mustard in with the tuna for some tang sometimes. Apparently, we really liked that. She also suggests adding finely chopped green onion or chives for more gusto. And if you're really feeling ambitious chop up an egg and throw it in the tuna mixture. I think I liked mine eggless.. hard to remember. I just remember they were sooooooo delicious! Thanx Mom for such a happy childhood foodie memory. I think I know what I'm having for lunch tomorrow (or maybe even dinner!).

Nutrition Facts:
205 calories
19 grams protein
9 grams fat
14 grams carbohydrate
2 grams fiber
240 milligrams calcium
160 milligrams potassium
535 milligrams sodium

*note: Back then I don't think whole wheat muffins existed but you can certainly find them now. If not go ahead and use the white ones, just keep in mind they are less nutrient dense.
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About the Author

Registered dietitian Andrea N. Giancoli is a nutrition advocate, consultant and educator.