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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 teaspoon(s) black pepper |
2 celery ribs (for about 1/2 cup diced) |
1/4 teaspoon(s) garlic powder |
juice from 1/2 lemon (for about 1 tablespoon) |
1 cup(s) low-fat (1 percent) cottage cheese |
1/2 teaspoon(s) onion powder |
1 7 ounce(s) pouch light tuna, undrained |
1/3 cup(s) reduced-fat mayonnaise |
4 slice(s) reduced-fat swiss cheese (about 4 ounces) |
8 slice(s) ripe tomato (about 2 large tomatoes) |
4 whole-wheat english muffins, such as thomas |
Directions:
1. Place an oven rack in the top position, and turn on the broiler.
2. Split the English muffins in half, and place them, cut side up, on a baking sheet. Place the muffins under the broiler, and toast until lightly browned. Remove the muffins from the oven, leaving the broiler on, and set them aside.
3. While the muffins toast, proceed to rinse and dice the celery. Place the celery in a medium, microwave-safe mixing bowl. Add the tuna, cottage cheese, mayonnaise, lemon juice, onion powder, garlic powder and pepper. Stir until well-mixed. Microwave, covered with a paper towel, until just warm, about 1 minute.
4. Spoon the tuna mixture evenly on top of the toasted muffins, and flatten it out for even heating. Place one tomato slice on top of the tuna mixture. Cut the cheese slices in half, and place a half-slice over the tomato on each muffin. Broil just until the cheese melts, about 1 minute. Place one or two muffin halves on each plate, and serve at once.
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