Spicy Tuna Melts

I made these this passed weekend for a snack. A very easy, delicious and clean recipe. Recipe from Clean Eating March 2011.

"Instead of the traditional lemon and dill lineup, our Spicy Tuna Melts take a cue from Tex-Mex cuisine and employ some southern flavor with a little kick."

TRY IT: Serve open-face seafood melts with a simple green salad, your favorite soup or some vegetable crudites.

INGREDIENTS
8 ounces pouched low-sodium tuna or canned low-sodium water packed tuna, drained
1/3 cup nonfat plan Greek yogurt
1 rib celery, diced
2 green onions, thinly sliced
1 tablespoon fresh lime juice
1/2 teaspoon chile powder and ground cumin
Pinch cayenne pepper
Sea salt and ground black pepper, to taste
4 slices whole-grain bread, lightly toasted
1 cup shredded low-fat mozzarella-cheddar cheese blend

Preheat oven to 400 F.

In a medium bowl, combine tuna, yogurt, celery, onions, lime juice, chile powder, cumin, and cayenne. Season with salt and black pepper.

Place bread on a parchment-lined baking sheet and spread tuna salad on each slice, dividing evenly. Top each with 1/4 cup cheese. Bake in oven for 4 to 6 minutes, until cheese is melted and bubbling and tuna is warm. Serve immediately.

Nutrients per melt:
Cal: 237
Total fat: 7g
Sat. fat: 4g
Omega-3's: 201mg
Omega-6's: 490mg
Carbs: 14g
Fiber: 3g
Sugars: 2g
Protein: 25g
Sodium: 390mg
Chol: 37mg