Portabello Tuna Melts.


What you need per serving-

1 small pouch of albacore white tuna, 1 portabello mushroom cap, 1-2 tbsp of plain Chobani Greek yogurt, garlic powder, sea salt, pepper to taste. Slice of cheese (optional).

Preheat oven to 350.

Make your tuna salad. There are no measurements here. You can use any seasonings you want. I like to add a few tbsp of yogurt, sea salt, pepper, a bit of chopped white onion, and a squirt of mustard. Horseradish is a great thing to add as well.

Stuff tuna salad into mushroom cap. Top with slice of cheese. Top with tomato slices.Bake for 15-20 minutes until mushroom is done and cheese is melted.

I love making healthier versions of things. A normal tuna melt will have a ton of mayo, cheese, and bread. This version has barely any fat, no carbs, and no mayo.

Enjoy guilt free! I served my melt with a side salad.

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One response to “Portabello Tuna Melts.

  1. We’re suckers for tuna melts! This looks especially delicious when paired with a portabello mushroom. YUM.

    Amy
    @Chobani

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