This was my favorite quick lunch in college and can easily be made in a dorm with a toaster oven, can opener, and a pair of scissors (to cut the green onions).
Canned “light” tuna (not the albacore) is a low mercury option that’s also high in omega 3 fatty acids.
2 6-ounce cans “light” tuna packed in water
1/4 cup of non-fat plain yogurt
1/4 cup light mayonnaise
2 green onions, or 1/4 cup chives, minced or clipped with a pair of scissors
1/2 teaspoon hot sauce (optional)
4 slices whole wheat bread
1 cup part-skim mozzarella
Preheat the oven to 400° F. Drain tuna and place into a large bowl. Add tuna, yogurt, mayo, onion, and hot sauce if using, mixing with a fork until well combined. Distribute the tuna over the 4 slices of bread and sprinkle with the cheese. Bake 10-15 minutes until the cheese is melted and filling is warm. Serve immediately.
Make It A Meal
Pinot Blanc, Sauvignon Blanc