Tuna, how do I love thee? Let me count the ways….often I go through waves with my love affair with tuna fish. Mostly I don’t think about it. I go about my days and weeks not giving it a single thought. I make my flatbread pizzas, my wraps, my scrambled eggs, salads, and everything is fine. But then, one day, I’ll be sitting somewhere… I’ll get a little hunger pang, and BAM: I need tuna fish! Nothing, absolutely nothing else will satisfy like a tuna melt. I must make one that very instant. So I run to the store, I grab a couple cans, and I make the best, most beautiful tuna melt that knocks that desire of the ballpark. Honestly, not one other meal at that moment tastes better. Then, almost as quickly as I remembered, I forget that tuna ever existed in the first place, and I go back to my usual food routine.
But why should I or anyone just give up on tuna, just like that? What’s tuna ever done to me, except quench a deep tuna thirst? This year, I’m committing to adding more tuna to my weekly flatbread regime. It’s a good source of vitamin D, an excellent source of niacin and protein, low in fat, and it tastes awesome. Paired with flatbread, it makes the perfect light lunch or dinner. Crispy and toasted on the outside, warm and melty on the inside, it’s just perfect.
Spring is just about here, and that means those little tender baby asparagus spears are popping up in the stores around me, so they must be for you, too. The asparagus gives this flatbread tuna melt more texture, in a sandwich that’s fun to take to work and eat with or without a cup of tomato soup. Just steam them a bit in a pan of hot water until they are fork tender and bitable. Make asparagus extras to throw into other flatbread recipes; you’ll be very glad you did. I know I’m making smarter choices when I eat at more fruits and vegetables every day, especially when they’re different ones. I really can’t think of a better spring lunch, then first of the season asparagus and a homemade tuna salad on grilled flatbread.
-Amy at Flatout
Grilled Tuna Melt with Asparagus
- 1 Flatout Light Original flatbread
- ½ cup low-sodium canned tuna in water, drained
- 2 teaspoons fat-free mayonnaise
- 2 tablespoons chopped celery
- 1 teaspoon chopped chives
- 1 teaspoon stoneground mustard
- Freshly ground black pepper to taste
- 4 spears asparagus, cooked until very tender
- Juice of ¼ lemon
- 2 low-fat cheddar cheese slices
1.Preheat Panini sandwich press.
2.In a small bowl, mix tuna, mayonnaise, celery, chives, and mustard until well combined. Season with pepper.
3.Spread tuna salad on half of flatbread, then arrange asparagus spears on top. Squeeze lemon juice over asparagus; top with cheese, and fold in half. 4.Grill flatbread on Panini press until cheese is melted and the sandwich is hot. Cut in half.