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/ Mushroom Tuna Melt
Mushroom Tuna Melt
Non starchy vegetables: 1
Nutrient dense protein: 1
1
1
Ingredients
Coconut oil spray
2 large Portobello mushrooms
3 ounces cheddar cheese, grated
1 can of tuna
1 large stick celery, finely sliced
1/2 English cucumber, sliced and then quartered
4 tablespoons fat-free Greek yogurt
1/2 tablespoon lemon juice
1 tablespoon white wine vinegar
Salt and pepper
1/2 teaspoon guar gum
Total Time:
13 min
Prep:
5 min
Cook:
8 min
Yield:
2
Level:
easy
Directions
by
Carrie Brown
(enjoy
more recipes
and
amazing cook books
by Carrie)
Spray a baking sheet with coconut oil, place Portobello mushrooms upside down on the sheet and grill (broil) for about 6 minutes until tender.
Meanwhile, in a bowl mix the tuna, celery, cucumber, Greek yogurt, lemon juice, white wine vinegar, and salt together well.
Sprinkle the guar gum over the tuna salad and quickly mix immediately to incorporate it into the salad thoroughly.
Spread the grated cheese evenly over the mushrooms and place back under the heat to melt the cheese, about 2 minutes.
When the cheese is completely melted, remove the baking sheet from the oven.
Carefully transfer each mushroom onto a separate plate.
Pile tuna salad onto each mushroom.
Grind some black pepper over and serve.
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