Name: Tomato & Basil Pesto Tuna Melts with Italian Mixed Green Salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ cup basil pesto; 1 ½ tbsp capers; 6 (170 g) cans chunk light tuna in water; 1 ½ English cucumbers; 90 ml Italian salad dressing; 1 ½ cups shredded cheese, Italian blend; 1 ½ (142 g) pkgs spring mix (mixed greens); 6 tomatoes; 12 slices whole grain bread; black pepper; mayonnaise; salt

Tomato & Basil Pesto Tuna Melts with Italian Mixed Green SaladTomato & Basil Pesto Tuna Melts with Italian Mixed Green Salad — a 30-minute lunch recipe with 12 ingredients, serving 6.Ingredients

¾ cup basil pesto

1 ½ tbsp capers

6 (170 g) cans chunk light tuna in water

1 ½ English cucumbers

90 ml Italian salad dressing

1 ½ cups shredded cheese, Italian blend

1 ½ (142 g) pkgs spring mix (mixed greens)

6 tomatoes

12 slices whole grain bread

black pepper

mayonnaise

salt

Instructions

Preheat oven to broil on high and position rack in the upper third of the oven.

Drain tuna, place in a medium bowl, and flake with a fork.

Drain and mince capers. Add to the bowl with the tuna along with pesto, mayo, salt, and pepper. Stir to combine the tuna salad and set aside.

Divide bread slices between two baking sheet pans. Working in batches, place in the oven and broil, flipping once, until lightly toasted, 1-2 minutes per side. Remove from oven.

Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Slice tomatoes into thin rounds. Season with salt and pepper.

Divide tuna salad between toast slices and spread out in an even layer; top with tomato slices and sprinkle with cheese.

Working in batches, return toasts the oven and broil until cheese is melted and bubbly, 2-3 minutes. Remove from oven.

Meanwhile, trim and halve cucumbers lengthwise, then slice crosswise into thin half-moons.

To serve, divide tuna melts and mixed greens between plates; top greens with cucumber and drizzle with dressing. Enjoy!

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