Open Face Tuna Melt

Open Face Tuna Melt
Serves: 1
1 Lean
2 Greens
3 Condiments
1 Healthy Fat
3 Slices of 2% Provolone Cheese or 2 oz. (1/4 lean)
5.25 oz. Canned Tuna in Water (3/4 lean)
2.13 oz. Portobello Mushroom Caps (1 green)
2.63 oz. Tomato Slices (1 green)
2 Tbsp. Capers, drained (1 cond)
1 Tbsp. Grated Parmesan Cheese (1 cond)
½ Tsp. Onion Powder (1 cond)
1.5 Tbsp. Light Mayonnaise (1 healthy fat)
Preheat oven to 375*
Combine the drained tuna, mayonnaise, onion powder and mix well.
Split the tuna according to however many mushroom caps you have.
Wipe the mushroom tops with a damp paper towel, remove the stems, scoop out the gills and discard.
Place tuna mixture over caps, top with tomato and provolone cheese slices.
In a cookie sheet that has a cookie rack over (this will prevent the mushrooms from baking in its own juices and getting soggy) place caps and bake for 15-20 minutes or until cheese has melted.
It is VERY HOT; let it rest a few minutes before eating.
Enjoy!!!
Other GREEN ideas to add to complete you L&G Meal:
Celery: 2.65 oz. chopped (1 green)
OR
Jalapeños: 1.59 oz. chopped (1 green)
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