Tuna & Kale Melt
A protein-packed open-face melt from your Week 4 FareRx bag - about 17g carb and 33g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Open-facing it on one slice keeps the carb low while the tuna and swiss load it with protein - very steady for blood sugar.
Ingredients
- •1 pouch tuna (about 3 oz), drained
- •1 slice swiss cheese
- •1 small handful kale
- •1 slice whole-wheat bread, toasted
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Wilt the kale in a little olive oil until soft.
- 02
Flake the tuna and pile it on the toast, then top with the wilted kale.
- 03
Lay the swiss over the top and broil until the cheese melts and bubbles.
Dietitian’s notes
- →Wilt the kale first so it folds flat under the cheese instead of sliding off.
- →Dress the tuna with lemon and a little olive oil instead of mayo to keep it light.
Recipes are a start. A dietitian is the plan.
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