Better Homes & Gardens - - Food Fast & Fresh -

“Tuna packed in oil has a firmer, silkier tex­ture than wa­ter-packed. You’ll no­tice there’s no mayo. In­stead use the oil the tuna comes in to give this salad rich fla­vor, plus a lot of lemon to brighten it.”

TO­TAL TIME 25 min.

1. Pre­heat broiler.* Ar­range bread slices on a bak­ing sheet. Broil 4 inches from heat 2 min­utes or un­til lightly toasted, turn­ing once.

In a medium bowl com­bine undrained tuna, olives, cor­ni­chons, lemon zest and juice, mus­tard, and ¹∕4 tsp. black pep­per. Stir to com­bine and break up tuna.

2. Di­vide tuna mix­ture among bread slices; top with cheese. Broil 1 ¹∕2 to 2 min­utes or un­til cheese melts. If de­sired, top with wa­ter­cress. Makes 4 serv­ings.

EACH SERV­ING 644 cal,

24 g fat, 75 mg chol, 1,397 mg sodium, 58 g carb, 4 g fiber,

4 g sug­ars, 44 g pro.

❋ TIP Anna loves to use her toaster oven on days when she can’t wait for the oven to heat up. Toast 10 min­utes, turn­ing once. Top with tuna mix­ture and cheese; toast 5 min­utes more.

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