I’m going to try to do more of these kinds of posts where I take a recipe and either alter it to make it lower in Weight Watchers points, or low-fat, or I’ll try a Weight Watchers recipe and rate it. So, here goes #1.
I altered this recipe from one I found in Food and Wine magazine while sitting in my chiropractor’s office. What intrigued me was using balsamic vinegar instead of mayo with the tuna. I used regular chunky white tuna in water, and their recipe called for albacore tuna (is that the same thing?) I also haven’t calculated the Weight Watcher’s points value for this recipe. I do know that the Sandwich Thins are only one point each, so this is a relatively low points value meal.
Thin Tuna Melt
Ingredients (makes 2 sandwiches)
- (1) 6-oz can tuna in water, drained
- 1/8 cup diced red onion (optional)
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon balsamic vinegar
- 1/3 tablespoon minced fresh basil (approximately, or to taste)
- 1/4 teaspoon crushed red pepper (or to taste)
- (2) Oroweat Sandwich Thins
- 1/2 tablespoon light mayonnaise (for spread on bread)
- 1/2 tablespoon coarse ground Dijon mustard (for spread on bread)
- (2) thin slices Swiss cheese (2% preferred)
- (2) dill pickles sliced lengthwise (optional)
Instructions
Drain the water from the tuna and mix in a bowl with the olive oil, vinegar, basil, crushed red pepper, and diced onions. Heat the griddle or sandwich press. Spread the mayonnaise and the mustard on the sandwich thins. Spread 1/2 of the tuna mixture onto one sandwich thin and add one slice of Swiss cheese (and the pickle, if you like pickles). Do the same for the second sandwich. Place on the grill and cook both sides until the cheese is melted. Serve with a tossed green salad.
Claire’s Review
I don’t have a proper sandwich press and my griddle gets hot too quickly, hence the darker toasted buns above. However, that didn’t bother me and it made the sandwich thins just a little crunchy, which I actually liked. I loved the flavor that the balsamic vinegar and basil gave to this, and the olive oil was just enough to keep the tuna together (for the most part). I limited the olive oil to 1/2 tablespoon (2 teaspoons) as that fits within the Weight Watchers Good Health Guidelines for the daily amount of healthy oils to consume. If you aren’t concerned with that, then you could add more olive oil to the mixture. The original recipe called for 1/4 cup olive oil for 2 cans of tuna, so you can see that I reduced that significantly. I also forgot to add the diced onion or dill pickle, and I’m sure that would have added bulk and more flavor to the sandwich.
What I’d do differently next time – Not much. I might add garnish with sliced tomato and lettuce to make the sandwich bigger. I’d also make a better side salad to fill me up more. Alternatively, I could add my tasty sweet potato fries that are so chewy and yummy. I ended up being so hungry (not because the sandwich wasn’t filling, but because I waited too long to eat) that I ate both servings.
If you try this recipe, please come back and let me know what you thought of it, or what you did differently. I’m always looking for variety and healthy options to add to my menus.
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