Tuna Pad Thai
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Spring Sandwich
Serves4
Prep Time10 min
cook Time
20 min
Time to Table30 min
A versatile tuna mixture that pours well over bread and rice too!
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USED IN THIS RECIPE
Ingredients
2 tbsps (30 mL) butter or margarine
2 tbsps (30 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) milk
2 tsps (10 mL) dijon mustard
1 cup (250 mL) swiss cheese or cheddar cheese, shredded
1 can (142 g) CLOVER LEAF Chunk Light Tuna, drained and broken up
4 slices whole wheat bread, toasted
20 large spears fresh asparagus, cooked
1/4 cup (60 mL) grated parmesan cheese
finely chopped chives (garnish-optional)
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In medium saucepan, melt butter. Stir in flour and salt until smooth and bubbly. Gradually add milk, stirring constantly over medium heat until thickened.
- Remove from heat, add mustard and cheese and stir constantly until cheese melts and mixture is smooth. Stir in tuna.
- Place toast on oven-proof serving dishes. Arrange 5 spears asparagus on each piece.
- Spoon tuna mixture in equal amounts over asparagus. Sprinkle with Parmesan cheese.
- Bake at 180°C (350°F) for 15 minutes or until hot and bubbly.
- Garnish with finely chopped chives. Serve immediately.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 390 | |
| Fat | 20 g | 31% |
| Saturated Fat | 12 g | |
| Trans Fat | 0.2 g | |
| Saturated + Trans | 61% | |
| Cholesterol | 70 mg | |
| Sodium | 810 mg | 34% |
| Carbohydrate | 27 g | 9% |
| Fibre | 6 g | 24% |
| Sugar | 9 g | |
| Protein | 27 g | |
| Vitamin A | 25% | |
| Vitamin C | 10% | |
| Vitamin D | 49% | |
| Calcium | 60% | |
| Iron | 15% |
Claims per serving
| Very High Source of Fibre | Source of Protein |
| Excellent Source of Vitamin A | Source of Vitamin C |
| Excellent source of vitamin D | Excellent Source of Calcium |
| Good Source of Iron |
