LunchSnack & breadHigh protein

Open-Faced Tuna Melt with Cottage Cheese

Name: Open-Faced Tuna Melt with Cottage Cheese
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 pieces
Ingredients: 2 slices sourdough bread; 200g 2 cans canned tuna in water, drained; 120g cottage cheese; 30g mature cheddar, grated; 2 spring onions, sliced; 40g sweetcorn, drained; 4 pickled jalapenos, chopped; 1 tsp lemon juice; to taste black pepper

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A tuna melt on one slice instead of two, with cottage cheese doing the job mayo usually does. You lose the second slice of bread and the jar of mayonnaise and keep everything that makes a melt worth eating: the flake, the bubbling cheddar, the heat off a pickled jalapeno. 42 grams of protein for 390 calories.

Per serving (1 piece)

42g

Protein

390

Calories

37g

Carbs

Fat

2 pieces5 min5 min

Ingredients

2 slicessourdough bread
7 ozcanned tuna in water, drained2 cans
4 ozcottage cheese
1 ozmature cheddar, grated
2spring onions, sliced
1 ozsweetcorn, drained
4pickled jalapenos, chopped
1 tsplemon juice
to tasteblack pepper

Steps

1
Toast the sourdough lightly on both sides, just enough to firm it up. A soft slice turns to mush under the filling.
2
Drain the tuna and the sweetcorn properly, pressing the tuna against the side of the can. Cottage cheese has none of mayo's fat to soak up stray water.
3
Fold the tuna, cottage cheese, spring onions, sweetcorn, jalapenos, lemon juice and plenty of black pepper together. Mash just enough to hold, leaving some flake.
4
Pile half onto each slice and spread it right to the edges so nothing catches, then scatter the cheddar over the top.
5
Grill under a high heat for 3 to 4 minutes, until the cheddar is bubbling and blistered in spots. Rest a minute before cutting.