Recipe of Homemade Tuna Tomato Melt

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Before you jump to Tuna Tomato Melt recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

For the most part, people have been trained to believe that "comfort" foods are bad for the body and need to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Other times, though, comfort foods can be altogether nutritious and it's good for you to consume them. There are a number of foods that actually can raise your moods when you eat them. When you feel a little down and are in need of an emotional boost, test out some of these.

Some grains are truly wonderful for driving away bad moods. Millet, quinoa, barley, etc are great at helping you feel better. They help you feel full too which can truly help to make your mood better. Feeling famished can actually make you feel terrible! The reason these grains are so wonderful for your mood is that they are not difficult for your body to digest and process. You digest these grains quicker than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

Now you can see that junk food isn't necessarily what you need to eat when you want to help your moods get better. Try these tips instead!

We hope you got insight from reading it, now let's go back to tuna tomato melt recipe. To make tuna tomato melt you only need 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Tuna Tomato Melt:

1. Provide 1 can of tuna.
2. Provide 1 of slice provolone cheese.
3. Provide 1 of Italian dressing of your choosing.
4. Use 1 of broccoli (optional).
5. You need 1 pinch of of basil (optional).
6. Prepare 1 of medium sized tomatoe.

Steps to make Tuna Tomato Melt:

1. Preheat oven to 350°.
2. Mix tuna, zesty italian and basil.
3. Cut out the center of the tomato.
4. Put the tuna mix in the tomato hole.
5. Place a provolone cheese slice or two on the topb.
6. Bake 20 minutes.
7. .

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