Open-Faced Tuna and Cottage Cheese Sandwiches

Name: Open-Faced Tuna and Cottage Cheese Sandwiches
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 slices sprouted grain bread; 1/3 cup (75 ml) cottage cheese; 1/4 cup (25 g) mozzarella cheese, grated; 2 cans (160 g each) light tuna in oil; 2 tsp (10 ml) lemon juice; 1 tsp (5 ml) capers, chopped; 1/2 tsp (2.5 ml) Sriracha; 4 cups (60 g) mini watercress or arugula; 1/2 green apple, cored and julienned; 2 tsp (10 ml) olive oil; 1 tsp (5 ml) lemon juice

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Preparation 20 min
Cooking 10 min
Servings 4

Featured in RICARDO Magazine FALL 2018 (p. 27)

Sans noix
Sans oeufs

Ingredients

Tuna Sandwiches
- 4 slices sprouted grain bread
- 1/3 cup (75 ml) cottage cheese
- 1/4 cup (25 g) mozzarella cheese, grated
- 2 cans (160 g each) light tuna in oil
- 2 tsp (10 ml) lemon juice
- 1 tsp (5 ml) capers, chopped
- 1/2 tsp (2.5 ml) Sriracha
Salad
- 4 cups (60 g) mini watercress or arugula
- 1/2 green apple, cored and julienned
- 2 tsp (10 ml) olive oil
- 1 tsp (5 ml) lemon juice

Preparation

Tuna Sandwiches
- With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Lightly oil the bread slices and place on the baking sheet. Bake for 5 minutes or until lightly browned.
- Meanwhile, combine the cheeses in a bowl. Set aside.
- Drain the tuna, reserving 3 tbsp (45 ml) of the oil. In another bowl, combine the tuna with the lemon juice, capers, Sriracha and reserved tuna oil. Season with salt and pepper.
- Spread the tuna mixture on the bread. Cover with the cheese mixture. Bake for 5 minutes or until the cheese begins to melt.
Salad
- While the sandwiches are baking, combine all of the ingredients in a bowl. Season with salt and pepper. Top the warm sandwiches with the salad.

Open-Faced Tuna and Cottage Cheese Sandwiches

Categories

Ingredients

Tuna Sandwiches

Salad

Preparation

Tuna Sandwiches

Salad

Personal Note