Grilled Stuffed Tuna Melts

Add crunch to your lunch! Serve carrot and celery sticks plus veggie chips with these yummy sandwiches. MORE + LESS -

can (6 oz) water-packed white tuna, drained

tablespoons finely chopped onion

1/4

cup finely chopped green bell pepper

1/4

cup finely chopped celery

tablespoons creamy Dijon mustard-mayonnaise spread

tablespoons shredded reduced-fat Cheddar cheese (1/2 oz)

slices whole-grain bread

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1

Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. Cut 2 (12x12-inch) sheets of heavy-duty foil. In small bowl, mix tuna, onion, bell pepper and celery. Stir in mustard-mayonnaise spread and cheese.
2

Spoon tuna mixture onto 2 bread slices; add remaining bread slices. Place each sandwich on center of foil sheet. Bring up 2 sides of foil over sandwich so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
3

Place packets on grill for indirect cooking. Cover grill; cook 12 to 15 minutes, rotating packets 1/2 turn after 6 minutes, until sandwiches are thoroughly heated. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape.