Low Carb Tuna Melt

Submitted by Amy Duchesne

"I got this recipe from my aunt who found it I believe on lowcarbfriends.com. She had started Atkins and has lost 93 pounds so far...well, I just started Atkins and found this recipe to be one of my favorite quick meals.... and I didn't like tuna that much before!"

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 1

ingredients

• 1 (170 g) can of flaked tuna in water
• 3 tablespoons mayonnaise
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1 slice tomatoes
• 1⁄2 cup medium white mushroom (chopped or sliced)
• 1⁄4 cup grated cheddar cheese
• 2 2 tablespoons canola oil or 2 tablespoons butter, to saute with
• walnuts (optional)
• almonds (optional)
• pecans (optional)
• herbs (optional)
• bacon (optional)
• chicken (optional)

directions

1. Mix the can of tuna with mayonnaise, salt and pepper and any other herbs or seasonings you`d like to add, walnuts taste good in it too- Be creative and have fun with it.
2. Put tuna mixture aside.
3. Cut a slice of your tomato and set aside.
4. Over medium- low heat, sauté the sliced mushrooms in olive oil until slightly crisp- I sometimes add left over chicken or a slice or 2 of bacon to the sauté for variety.
5. Once the mushrooms are sautéed arrange them into a tidy little circle and place the tuna and mayo mixture very carefully onto the center of the mushroom platform- If you haven`t realized by now-- the mushrooms replace your bread.
6. Then place the tomato slice on top of the tuna and mayo, top it all off with cheese, reduce heat slightly, and cover for 1 minute or until the cheese is melted.
7. Carefully, with the aid of a flexible spatula, slide the tuna melt onto your plate- or a leaf of lettuce on your plate and enjoy.
8. Only 3 and a half carbs for the whole meal-- and it`s filling.
9. You can use other types of cheese and mushrooms or even more tomato, but take the carbs into account- some cheeses are higher than others and the same for veggies too.

Reviews

[Dragonfly_1]

Terrific!!! I've made it twice so far. I added dry mustard to the tuna mixture and to the mushroom saute. I sliced the mushrooms in the food processor ahead of time.Pecans are incredible in the mushroom saute. I can see how this can be very versatile. My husband Dan, really like this. Thanks!!! LisaJo