Open-Face Tuna Sandwich with Pesto

Makes 4 servings

Preparation Time: 10 min
Cooking Time: 30 min

This may sound like an odd combination, but give it a try — it’s delicious!


2 tbsp basil pesto 30 mL
slices whole-grain or multigrain bread, toasted
1 can (71⁄2 oz) water-packed light tuna, drained and flaked 1 can (213 g)
large tomato, cut into 4 slices
red onion slices (optional)
1⁄2 cup shredded part-skim mozzarella cheese 125 mL


Step 1
Spread 1 1⁄2 tsp (7 mL) pesto over each bread slice. Divide tuna evenly on top. Top each with 1 tomato slice, 1 red onion slice (if using) and one-quarter of the cheese.

Step 2
Broil until tuna is heated through and cheese is melted.


Check the weight of bread slices: Canada’s Food Guide uses 35 g as 1 bread serving, but many bread slices weigh 45 g or more.
Check the sodium content of sliced bread on the Nutrition Facts table. Although bread doesn’t taste salty, many sliced breads contain a lot of sodium. Look for those with the lowest “% DV” (percent daily value) per serving.
You can use purchased or homemade pesto in this recipe.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 230
Fat / Lipides 7.2 g
Saturated / saturés 2.4 g
+ Trans / trans
Cholesterol / Cholestérol 19 mg
Sodium / Sodium 440 mg
Carbohydrates / Glucides 22 g
Fiber / Fibres 4 g
Sugars / Sucres 4 g
Protein Protéines 17 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin B12 and niacin
High in: Magnesium, vitamin B6 and folate 
Diabetes Food Choice Values Per Serving:
1  Carbohydrate
2  Meat & Alternatives
Vary the cheese to your liking. For example, try Havarti with jalapeño peppers or Oka.

Sandra Smith, Dietitian, Manitoba