A Man, A Can, A Grill by David Joachim

Author:David Joachim
Language: eng
Format: epub
Publisher: Rodale
Published: 2003-04-07T04:00:00+00:00

Fish

Tuna Melt Supreme

2 6-oz cans low-sodium chunk white tuna, drained and flaked

+

14-oz can small white beans, rinsed and drained

+

2-oz can sliced black olives

+

8 thin slices sourdough or other crusty bread

* * *

Also: 1⁄3 cup low-fat creamy Italian salad dressing, 2 thinly sliced scallions, 2 Tbsp chopped fresh parsley, 8 slices (8 oz total) provolone cheese

HOW TO MAKE IT: In a big bowl, mix everything but the bread and cheese. Refrigerate for 30 minutes. Fire up your grill to medium. For each melt, put a cheese slice and ¼ of the tuna mix on a slice of bread. Top with another slice of cheese and bread. Coat both sides of each melt with cooking spray. Put the melts on the grill and squash ’em with a weight such as an iron skillet. Grill until the bread is toasted and the cheese is melted—about 5 minutes per side, using the weight on both sides. Cut each melt in half.

MAKES 8 SERVINGS.

Per melt: 308 calories, 13 g fat (38% of calories), 6 g saturated fat, 23 g protein, 26 g carbs, 3 g fiber, 830 mg sodium

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