Here's a way to enjoy a tuna melt and still stay on your low carb diet!
My Private Note
Units: US | Metric
- 2 (6 ounce) cans tuna packed in oil
- 3 tablespoons fresh parsley, chopped
- 1/4 green olives, chopped
- 1/4 cup green onion, chopped
- 1 fresh mild green pepper, minced
- 3 tablespoons mayonnaise
- 1 tablespoon prepared mustard
- 1/2 teaspoon ground black pepper
- 1 large zucchini
- 2 small tomatoes, sliced
- 1 1/2 cups cheese, grated
- 1Slice the zucchini into diagonal 'coins'.
- 2Saute zucchini in a single layer in a saute pan with a little bit of oil until they begin to brown, then turn over and brown the other side a little (this is to both heat them and eliminate a little of the moisture in them).
- 3Mix drained tuna with parsley, olives, green onions, mayonnaise and mustard (you can swap out ingredients here--try pickled red peppers, capers, celery, brown onion, swap out different peppers for greater or lesser heat--whatever you have on hand).
- 4Arrange zucchini in small piles on a foil lined baking sheet: I used 4-5 pieces per pile and just slightly overlapped their edges.
- 5Mound tuna onto zucchini bases.
- 6Cover each tuna-zucchini mound with a few slices of tomato and then sprinkle with cheese.
- 7Place under a broiler until cheese is melted and beginning to brown.
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Nutritional Facts for Low Carb Tuna Melt on Zucchini
Serving Size: 1 (278 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 380.3
- Calories from Fat 194
- Total Fat 21.6 g
- Saturated Fat 8.4 g
- Cholesterol 45.3 mg
- Sodium 845.9 mg
- Total Carbohydrate 11.4 g
- Dietary Fiber 1.8 g
- Sugars 4.1 g
- Protein 35.0 g
The following items or measurements are not included:
mild green peppers