Open-Faced Tuna and Cottage Cheese Sandwiches
30-Minute RecipesBudget RecipesCheeseFishLunchMain DishesOpen-Faced SandwichesSandwichesVegetablesWeekday Recipes
Ингредиенты
- 4 slices sprouted grain bread
- 1/3 cup (75 ml) cottage cheese
- 1/4 cup (25 g) mozzarella cheese, grated
- 2 cans (160 g each) light tuna in oil
- 2 tsp (10 ml) lemon juice
- 1 tsp (5 ml) capers, chopped
- 1/2 tsp (2.5 ml) Sriracha
- 4 cups (60 g) mini watercress or arugula
- 1/2 green apple, cored and julienned
- 2 tsp (10 ml) olive oil
- 1 tsp (5 ml) lemon juice
Инструкция
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Lightly oil the bread slices and place on the baking sheet. Bake for 5 minutes or until lightly browned.
- Meanwhile, combine the cheeses in a bowl. Set aside.
- Drain the tuna, reserving 3 tbsp (45 ml) of the oil. In another bowl, combine the tuna with the lemon juice, capers, Sriracha and reserved tuna oil. Season with salt and pepper.
- Spread the tuna mixture on the bread. Cover with the cheese mixture. Bake for 5 minutes or until the cheese
- begins to melt.
