Dinner
Portobello Tuna Melts w Garlic Green Beans
Hearty, cheesy and packed with protein and fiber. These tuna melts are the perfect way to enjoy a lighter, healthier version of a classic comfort food. The crisp green beans are the perfect side.
Portobello Tuna Melts w Garlic Green Beans
Hearty, cheesy and packed with protein and fiber. These tuna melts are the perfect way to enjoy a lighter, healthier version of a classic comfort food. The crisp green beans are the perfect side.
Ingredients
For the Tuna Melts
- 2 cans Safe Catch albacore tuna, drained
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 2–3 tablespoons paleo mayonnaise (adjust to desired creaminess)
- 1 tablespoon dried minced garlic
- 1 teaspoon ground turmeric
- Salt and pepper, to taste
- 6 large portobello mushroom caps, stems removed and gills gently scraped (optional)
- 1/2 cup shredded raw cheddar cheese
For the Garlic Green Beans
- 2 cups fresh green beans, trimmed
- 1 tablespoon butter or ghee
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine the tuna, red onion, celery, paleo mayo, dried garlic, turmeric, salt, and pepper. Mix until well incorporated.
- Arrange the portobello caps, gill side up, on a baking sheet. Evenly divide the tuna mixture among the mushrooms, then top each with shredded raw cheddar.
- Bake for 18–20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
- While the melts are baking, heat butter in a skillet over medium heat. Add garlic and sauté for 30 seconds, then add the green beans. Cook for 5–7 minutes, stirring occasionally, until crisp-tender.
- Plate the tuna melts straight from the oven alongside the garlic green beans.