Remember the Paleo Herbed Bread recipe I posted?
I took the bread and made tuna melts for a light, delicious, quick and easy lunch. Now, because the bread doesn’t rise much the slices are a bit small, so I made 4 sandwiches, good for 2 people. I use plain Greek yogurt in place of mayonnaise for any tuna or chicken salad I make. I don’t like mayo anyways, so I’ve never been a fan of tuna salad and this is the only way I like it. If you’ve never had plain greek yogurt you may think it sounds odd or kind of gross but, trust me, its not. This plain yogurt is not sweet and it can take in any flavor, sweet or savory. So it makes a great, healthy alternative to mayonnaise.
8 1/2″ thick slices of Paleo Herbed Bread
2 5oz cans chunk light tuna in water
2-3 tbsp plain Greek yogurt
Juice of half a lemon
2 slices of provolone cheese
1/2-1 cup of baby greens or any dark leaf, such as spinach
Salt and pepper to taste
Drain tuna very well. In a bowl gently mix tuna and 2 tbsp yogurt until well blended, add another tbsp yogurt if necessary but don’t make it mushy. Add lemon juice and salt and pepper to taste.
Cut provolone cheese slices in half, placing each half on 4 of the bread slices. Evenly distribute tuna mix over the cheese and top with salad leaves. Place remaining bread slices on top and put each sandwich on a sandwich press, grill pan or regular pan for a few minutes until cheese is melted.