Ingredients:
– 160 grams of canned tuna, in water
– 1 spring onion
– 1 pickle
– ½ jalapeño pepper
– 1 tomato
– 1 tablespoon mayonnaise (20 ml)
– 1 tablespoon semi-skimmed yoghurt (15 ml)
– 1 teaspoon mustard (10 g)
– 2 slices of bread, whole wheat
– 2 tablespoons grated cheese, 30+ (30 g)
Preparation:
Preheat the oven to 200°C.
Drain the tuna in a colander.
Cut the spring onion into rings, the gherkin into small cubes, half of the jalapeño pepper into rings and the other half finely and cut the tomato into slices. Pat the tomato dry with kitchen paper.
In a bowl, mix the tuna with mayonnaise, yoghurt, mustard, salt and pepper and stir well. Stir in the spring onion, gherkin and finely chopped jalapeño.
Toast the sandwiches until golden brown in a toaster or in a pan. Then spread with the tuna salad, place the tomato slices on top and finally divide the cheese over the sandwiches, together with the remaining jalapeño slices.
Place the bread on a baking sheet lined with baking paper and put it in the oven for 5 minutes until the cheese has melted. Serve on a plate.
– Kcal: 569
– Protein: 57g
– Carbohydrates: 34g
– Fat: 23g
– Dietary fiber: 7g
This recipe was made possible by FitChef
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