INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 1 (7 oz) can tuna in water, drained
- 1 medium stalk celery, diced small
- 2 tablespoons thinly sliced scallion
- 1/4 cup low-fat mayo
- 1/2 teaspoon dried Italian herb seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 English muffins, split in half
- 4 GO VEGGIE Lactose Free Cheddar Flavor Singles
INSTRUCTIONS
- To decorate the faces use black olives, bell peppers, carrots, scallion, or any other vegetables
- Preheat the oven to 350F; line a baking sheet with foil.
- Stir together the tuna, celery, scallion, mayo, dried Italian herb seasoning, garlic powder, salt, and black pepper.
- Divide the tuna mixture between each of the 4 English muffin halves; top each with 1 slice of cheddar.
- Bake until the tuna melts are warm throughout and the cheddar is melted, about 5 to 10 minutes.
- If desired, use vegetables to make faces.
- Serve.
Recipe by: An Edible Mosaic
NUTRITIONS INFORMATION
