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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to broil on high and position rack in the upper third of the oven.

• STEP 2

  Drain tuna, place in a medium bowl, and flake with a fork.

  • 2 (6 oz) cans chunk light tuna in water

• STEP 3

  Drain and mince capers. Add to the bowl with the tuna along with pesto, mayo, salt, and pepper. Stir to combine the tuna salad and set aside.

  • ½ tbsp capers
  • ¼ cup basil pesto
  • 2 tbsp mayonnaise
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 4

  Arrange bread slices on a baking sheet pan. Place in the oven and broil, flipping once, until lightly toasted, 1-2 minutes per side. Remove from oven.

  • 4 slices whole grain bread

• STEP 5

  Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

  • 2 tomatoes
  • ½ English cucumber
  • ½ (5 oz) pkg spring mix (mixed greens)

• STEP 6

  Slice tomatoes into thin rounds. Season with salt and pepper.

  • 1 pinch salt
  • 1 pinch black pepper

• STEP 7

  Divide tuna salad between toast slices and spread out in an even layer; top with tomato slices and sprinkle with cheese.

  • ½ cup shredded cheese, Italian blend

• STEP 8

  Return toasts the oven and broil until cheese is melted and bubbly, 2-3 minutes. Remove from oven.

• STEP 9

  Meanwhile, trim and halve cucumber lengthwise, then slice crosswise into thin half-moons.

• STEP 10

  To serve, divide tuna melts and mixed greens between plates; top greens with cucumber and drizzle with dressing. Enjoy!

  • 2 tbsp Italian salad dressing