GREEK LEFTOVERS TUNA MELT

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Greek Leftovers Tuna Melt image

I invented this JUST now. I LOVED it! Great (and TASTY & SIMPLE) way to get rid of the extra hummus, capers, and sundried tomatoes that you don't know what to do with. Yummy! I used Laura Divine's Low Fat Hummus (40517). Can be easily multiplied and easily make substitutions (canned chicken, salmon, etc...or change the cheese, veggies, spices...the possibilities are endless! Maybe vegans can even sub tofu)

Provided by nomnom

Categories     Lunch/Snacks

Time 35m

Yield 1 serving(s)

Number Of Ingredients 13

1/2 English muffins or 1/2 small pita bread
1 sun-dried tomato
1/4 cup canned solid white tuna packed in water, drained but still moist and flaked
3 teaspoons hummus
1/2 teaspoon jarred minced roasted garlic
1/2 teaspoon capers
1 sprig rosemary, chiffonaded
cracked black pepper, to taste
1 -2 dash paprika or 1 -2 dash cayenne
4 grape tomatoes, sliced crosswise
1/2 ounce fat free feta cheese, crumbled (President brand)
cracked black pepper, to taste
italian seasoning, to taste

Steps:

  • Toast bread to desired color.
  • Microwave some water in tupperware till boiling, place sundried tomato in and close the lid.
  • Let sit for 30 minutes to reconstitute.
  • Preheat oven to 350*F.
  • Once reconstituted, chop sundried tomato.
  • Mix the ingredients from tuna through paprika (as well as the chopped sundried tomato) together with a fork.
  • Spread evenly on toast.
  • Top with tomato slices, feta, pepper, and seasoning.
  • Place on a cookie sheet or pizza stone on top of parchment.
  • Bake for 20 minutes.
  • Serve with a salad and you've got a nice, light lunch bursting with flavor!

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