Ingredients
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4 large carrots
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2 tbsp olive oil
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2 (5 oz) cans Nature's Promise Chunk Light Tuna in Water
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3 stalks celery
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1/2 cup nonfat Greek yogurt
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3 tbsp spicy brown mustard
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1/2 tsp garlic powder
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8 slices whole grain bread
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1/2 cup shredded reduced-fat sharp cheddar cheese
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1/4 cup grated Parmesan
Steps
1
Preheat the oven to 425°F. Peel the carrots and cut into French-fry-size sticks. In a large bowl, toss carrots with the oil, salt, and pepper. Arrange in a single layer on a foil-lined baking sheet. Bake 20 min., until tender and browned, tossing halfway through.
2
Drain the tuna and finely chop the celery. In a medium bowl, combine tuna, celery, yogurt, mustard, garlic powder, salt, and pepper. Toast the bread.
3
Remove cooked carrots from oven and heat the broiler to high. Place 4 slices of bread on a baking sheet and top with tuna mixture. Divide shredded cheese among sandwiches and broil 2 min., until cheese melts. Top with 4 remaining slices of bread. Sprinkle carrots with the Parmesan and serve with tuna melts.
