Greek Leftovers Tuna Melt

Name: Greek Leftovers Tuna Melt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving(s)
Ingredients: 1/2 English muffins or 1/2 small pita bread; 1 sun-dried tomato; 1/4 cup canned solid white tuna packed in water, drained but still moist and flaked; 3 teaspoons hummus; 1/2 teaspoon jarred minced roasted garlic; 1/2 teaspoon capers; 1 sprig rosemary, chiffonaded; cracked black pepper, to taste; 1 -2 dash paprika or 1 -2 dash cayenne; 4 grape tomatoes, sliced crosswise; 1/2 ounce fat free feta cheese, crumbled (President brand); cracked black pepper, to taste; italian seasoning, to taste

Submitted by nomnom

"I invented this JUST now. I LOVED it! Great (and TASTY & SIMPLE) way to get rid of the extra hummus, capers, and sundried tomatoes that you don't know what to do with. Yummy! I used Laura Divine's Low Fat Hummus (40517). Can be easily multiplied and easily make substitutions (canned chicken, salmon, etc...or change the cheese, veggies, spices...the possibilities are endless! Maybe vegans can even sub tofu)"

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photo by FLKeysJen

Ready In:: 35mins
Ingredients:: 13
Serves:: 1

ingredients

1 1/2 English muffins or 1/2 small pita bread
1 sun-dried tomato
¹⁄₄ cup canned solid white tuna packed in water, drained but still moist and flaked
3 teaspoons hummus
¹⁄₂ teaspoon jarred minced roasted garlic
¹⁄₂ teaspoon capers
1 sprig rosemary, chiffonaded
cracked black pepper, to taste
1 -2 dash paprika or 1 -2 dash cayenne
4 grape tomatoes, sliced crosswise
¹⁄₂ ounce fat free feta cheese, crumbled (President brand)
cracked black pepper, to taste
italian seasoning, to taste

directions

Toast bread to desired color.
Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
Let sit for 30 minutes to reconstitute.
Preheat oven to 350*F.
Once reconstituted, chop sundried tomato.
Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato) together with a fork.
Spread evenly on toast.
Top with tomato slices, feta, pepper, and seasoning.
Place on a cookie sheet or pizza stone on top of parchment.
Bake for 20 minutes.
Serve with a salad and you've got a nice, light lunch bursting with flavor!

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Reviews

I like anything with capers so knew I would love this recipe. It's extremely flavorful and fresh tasting, and healthy too! I would make the recipe for the tuna on its own...never would have thought of combining it with hummus instead of mayo.

FLKeysJen

RECIPE SUBMITTED BY

nomnom

Wilmington, Delaware

I graduated from the University of Delaware's HRIM program in '06. Been several years since I was last active and experimenting, but I'm coming back into it. I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.

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