Tuna Melt Rollups, Pear Slices, Lemon Chia Sparkling Water

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 669kcal

Ingredients

Zucchini and Cheese Rollup

  • 1 Zucchini thinly shaved lengthwise
  • 4 oz Cheddar cheese shredded reduced-fat
  • ½ tsp Garlic powder
  • Black pepper to taste

High-Protein Tuna Salad

  • 2 cans Chunk light tuna fish drained
  • 2 Eggs hard-boiled and chopped
  • 2 Scallions thinly sliced
  • 2 TBSP Fresh dill finely chopped
  • ¼ cup Red onion finely diced
  • ¼ cup Pickles finely diced
  • 2 TBSP Mayonnaise made with avocado oil
  • 1 TBSP Dijon mustard
  • 1 TBSP Lemon juice
  • Black pepper to taste

Toppings

  • 1 Tomato sliced
  • 1 Jalapeño pepper thinly sliced (optional)

Pear Slices

  • 1 Pear sliced

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 2 tsp Chia seeds
  • 4 slices Lemon
  • Ice cubes
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
  • Thinly shave the zucchini lengthwise using a mandoline or vegetable peeler. Pat the slices thoroughly dry with paper towels.
  • Sprinkle half the shredded cheese over the parchment in a thin rectangle. Arrange the zucchini slices in slightly overlapping rows to form a rectangle over the cheese. Sprinkle the remaining cheese over the zucchini and season with garlic powder and black pepper.
  • Bake for 18 to 20 minutes, until the cheese is golden and crisp around the edges. Watch carefully towards the end to prevent burning.
  • Cover the eggs with water in a pot. Bring to a boil for 8 minutes. Drain the water and run cold water over the eggs. Once able to handle peel the shells off the eggs and chop.
  • Combine the drained tuna, chopped hard-boiled eggs, scallions, dill, red onion, and diced pickles in a bowl.
  • Add the mayonnaise, Dijon mustard, and lemon juice. Season with black pepper and mix thoroughly.
  • Remove the zucchini cheese base from the oven and allow it to cool slightly so it becomes easier to handle.
  • Spread the tuna salad evenly over the base, leaving a small border around the edges. Arrange the tomato slices and optional jalapeño over the filling.
  • Carefully roll the zucchini base tightly from the bottom, pressing gently to keep the filling compact. Slice in half with a sharp knife.
  • Combine the sparkling water, lemon, and chia seeds. Let stand for 5 minutes, then stir again. Add ice before serving if preferred.
  • Serve the tuna melt rollup with pear slices and lemon chia sparkling water.

Nutrition

Calories: 669kcal | Carbohydrates: 29g | Protein: 55g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 287mg | Sodium: 1209mg | Potassium: 1084mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1912IU | Vitamin C: 53mg | Calcium: 563mg | Iron: 5mg

Tuna Melt Rollups, Pear Slices, Lemon Chia Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 669 kcal

Ingredients
 
 

Zucchini and Cheese Rollup

  • 1 Zucchini thinly shaved lengthwise
  • 4 oz Cheddar cheese shredded reduced-fat
  • ½ tsp Garlic powder
  • Black pepper to taste

High-Protein Tuna Salad

  • 2 cans Chunk light tuna fish drained
  • 2 Eggs hard-boiled and chopped
  • 2 Scallions thinly sliced
  • 2 TBSP Fresh dill finely chopped
  • ¼ cup Red onion finely diced
  • ¼ cup Pickles finely diced
  • 2 TBSP Mayonnaise made with avocado oil
  • 1 TBSP Dijon mustard
  • 1 TBSP Lemon juice
  • Black pepper to taste

Toppings

  • 1 Tomato sliced
  • 1 Jalapeño pepper thinly sliced (optional)

Pear Slices

  • 1 Pear sliced

Lemon Chia Sparkling Water

  • 24 oz Sparkling water
  • 2 tsp Chia seeds
  • 4 slices Lemon
  • Ice cubes

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
  • Thinly shave the zucchini lengthwise using a mandoline or vegetable peeler. Pat the slices thoroughly dry with paper towels.
  • Sprinkle half the shredded cheese over the parchment in a thin rectangle. Arrange the zucchini slices in slightly overlapping rows to form a rectangle over the cheese. Sprinkle the remaining cheese over the zucchini and season with garlic powder and black pepper.
  • Bake for 18 to 20 minutes, until the cheese is golden and crisp around the edges. Watch carefully towards the end to prevent burning.
  • Cover the eggs with water in a pot. Bring to a boil for 8 minutes. Drain the water and run cold water over the eggs. Once able to handle peel the shells off the eggs and chop.
  • Combine the drained tuna, chopped hard-boiled eggs, scallions, dill, red onion, and diced pickles in a bowl.
  • Add the mayonnaise, Dijon mustard, and lemon juice. Season with black pepper and mix thoroughly.
  • Remove the zucchini cheese base from the oven and allow it to cool slightly so it becomes easier to handle.
  • Spread the tuna salad evenly over the base, leaving a small border around the edges. Arrange the tomato slices and optional jalapeño over the filling.
  • Carefully roll the zucchini base tightly from the bottom, pressing gently to keep the filling compact. Slice in half with a sharp knife.
  • Combine the sparkling water, lemon, and chia seeds. Let stand for 5 minutes, then stir again. Add ice before serving if preferred.
  • Serve the tuna melt rollup with pear slices and lemon chia sparkling water.

Nutrition

Calories: 669kcalCarbohydrates: 29gProtein: 55gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 10gMonounsaturated Fat: 9gTrans Fat: 0.05gCholesterol: 287mgSodium: 1209mgPotassium: 1084mgFiber: 8gSugar: 15gVitamin A: 1912IUVitamin C: 53mgCalcium: 563mgIron: 5mg
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