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Italian Tuna Melt with Tomato, Parmesan & Arugula.

  • 1 (5 oz) pkg
    baby arugula
  • 2 sticks
    celery
  • 2 (6 oz) cans
    chunk light tuna in water
  • 2 cloves
    garlic
  • 2 oz
    Parmesan cheese
  • 2
    tomatoes
  • 8 slices
    whole grain bread
  •  
    black pepper
  •  
    Dijon mustard
  •  
    dill
  •  
    extra virgin olive oil
  •  
    red wine vinegar
  •  
    salt
  • 1
    Preheat oven to broil and position rack under the broiler.
  • 2
    Peel and mince garlic. In a medium bowl, whisk together garlic, oil, vinegar, Dijon, dill, salt, and pepper.
    2 cloves garlic
    4 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    2 tbsp Dijon mustard
    1 tsp dill
    ¼ tsp salt
    ¼ tsp black pepper
  • 3
    Drain tuna, add to bowl, and flake with a fork.
    2 (6 oz) cans chunk light tuna in water
  • 4
    Wash, dry, and small dice celery. Add to bowl and mix well. Set aside.
    2 sticks celery
  • 5
    Wash and dry arugula. Wash and slice tomatoes into rounds.
    1 (5 oz) pkg baby arugula
    2 tomatoes
  • 6
    Grate ½ cup Parmesan.
    2 oz Parmesan cheese
  • 7
    Place bread slices on a sheet pan. Top 4 of the slices with a few arugula leaves, tomato slices, and tuna mixture. Sprinkle with Parmesan.
    8 slices whole grain bread
  • 8
    Place in the oven and broil until cheese melts and browns, 3-4 minutes.
  • 9
    In a large bowl, prepare salad dressing by whisking together oil, vinegar, Dijon, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    ¼ tsp Dijon mustard
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 10
    Add arugula to bowl and toss to coat.
  • 11
    To serve, place tuna melts on a plate and have salad on the side. Enjoy!