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The Six O'Clock Scramble by Aviva Goldfarb
These open-faced sandwiches make a light, simple dinner or lunch. Of course, you can vary the ingredients in the tuna or try different cheeses, such as Swiss or Cheddar. Serve them with potato chips (look for one of the healthier varieties) and a Waldorf Salad.
Prep + Cook = 15 minutes
• 2 cans (6 ounces each) chunk light tuna
• 1-2 tablespoons light mayonnaise, to taste
• 1 stalk celery, finely diced
• 4 slices sourdough bread
• 1 ripe avocado, peeled and thinly sliced
• 1 ripe tomato, thinly sliced
• 4 slices Muenster cheese
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Drain the tuna.
In a small bowl, combine the tuna, mayonnaise, and celery and mix them thoroughly with a fork.
Lightly toast the bread. Spread 1 scoop of tuna on each piece of sourdough toast. Top it with slices of avocado and tomato and a thin slice of cheese. Transfer the sandwiches to the baking sheet and bake them for approximately 5 minutes until the cheese is melted.
Slice the sandwiches in half to serve them.
Nutritional Information per serving:
TotalFat 18g, 28%
Saturated Fat 6g, 30%
Cholesterol 45mg, 15%
Sodium 660mg, 28%
Total Carbohydrate 31g, 10%
Dietary Fiber 5g, 20%
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