Low-Point Tuna Sandwich Directions:
Preheat the oven to 375°F (190°C). Line a baking sheet with an oven-safe rack and set aside.
In a large bowl, combine the drained tuna, Greek yogurt, onion, pickle relish, oregano, garlic powder, and capers. Season with salt and pepper to taste.
Clean the tops of the mushrooms with a damp paper towel. Remove the mushroom stems and scoop out the black gills using a spoon. Discard everything except the mushroom cap.
Place the mushroom caps gill-side up on the baking sheet. Fill the mushrooms with the tuna mixture and top them with the sliced tomatoes.
Top the mushrooms with the mozzarella cheese.
Bake for 20 minutes, until the cheese is melted and slightly browned.
WW Points Calculation:
Albacore Tuna (2 cans): 0 points
Greek yogurt (1/2 cup): 0 points
Red onion (1 small): 0 points
Sweet pickle relish (1 tablespoon): 0 points
Dried oregano (1 teaspoon): 0 points
Garlic powder (1/2 teaspoon): 0 points
Capers (1 tablespoon): 0 points
Portobello mushrooms (4 large): 0 points
Roma tomato (1 small): 0 points
Mozzarella cheese (1 cup): 3 points
Total Points: 3 points for the entire recipe
Servings: 4 servings Points per Serving: 0.75 points
Nutrition Facts:
Calories: 180 (approximate, varies with specific brands)
Fat: 7g
Carbohydrates: 10g
Protein: 20g