The tuna melt is a humble sandwich. After all, its main ingredient can be found in most pantries. It's perfect for lunches on the go, and for dreary autumn evenings paired with a steaming bowl of soup.

Our tuna melt is hunger-filling and heart-warming.

It seemed only natural to use the timeless Tuna Melt recipe to test out our new American Canned Tuna.

American Canned Tuna is not your generic canned tuna, and it transforms this humble recipe into a hearty, gourmet meal. I made my own healthier substitutions, using yogurt instead of mayonnaise, and adding flavorful fresh herbs.

American Canned Tuna and i love blue sea. Thinking outside the can.

Ingredients:

Voila! A satisfying sandwich that is healthy for you and our oceans!

1 can American Tuna, keep the juices in! (With no additives, it's too good to go down the drain!)

½ shallot, minced

1 small jalapeño pepper, minced (optional)

1 Tablespoon plain yogurt

½ Tablespoon lemon juice

½ Tablespoon fresh dill, chopped

¼ teaspoon sea salt

1/8 teaspoon fresh ground black pepper

2 slices whole wheat or multigrain bread

4 slices tomato

2 slices provolone or mozzarella cheese

Procedure:

Preheat broiler.

Combine tuna, shallots, jalapeño, yogurt, lemon juice, dill, salt, and pepper in a medium bowl.

Spread half of the tuna mixture on each slice of bread. Top each slice of bread with 2 tomato slices and 1 slice of cheese.

Place open-faced sandwiches on a baking sheet and broil until lightly browned and cheese is melted, about 3 minutes. Serve.

Servings: 2

This sustainable recipe is brought to you by Natural Chef, Giovanna Garcia