Southwest Tuna Melt
Sun, Jan 31, 2010
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Tuna fish sandwiches are such an easy meal for lunches and dinners. Southwest flavors {salsa verde, chiles, avocado} give the tuna melt spice and character while light sour cream (instead of mayo) makes the tuna fish salad lower in fat without sacrificing any of the creaminess. Broiling the tuna melts in the oven is a great way to heat and brown the sandwiches without having to use any butter. {Or you can use a Panini press or George Foreman Grill if you have one.}
I have made these with salsa verde and Cilantro-Lime Vinaigrette {leftover from our taco salads the night before}. I prefer the salsa verde because the flavor doesn’t overpower the sandwich but the vinaigrette still worked in a pinch and went well with the chiles and the avocado.
- 4 slices of whole wheat bread
- 1 can of tuna fish in water
- 2 Tbsp light sour cream
- 1-2 Tbsp Salsa Verde
- Dash of oregano
- Grated Colby Jack cheese
- Diced green chiles or diced jalapeño peppers
- ½ of an avocado, sliced
- Mix the tuna fish, sour cream, salsa, oregano and diced chiles until smooth and creamy.
- Place one piece of bread on a baking sheet.
- Sprinkle with cheese and ½ of the tuna fish mixture.
- Top with some more sprinkled cheese and a second piece of bread.
- Repeat with the second sandwich.
- Place the baking sheet in the oven and broil until the cheese is melted and the bread is golden brown.
- Top with avocado slices (or mix the avocado into the southwest tuna salad).
- If you prefer, you can also brown the sandwich in a pan over medium heat.
- Coat the pan with a thin layer of butter. (I just take the butter stick and rub the end on the pan to coat the pan without using excessive amounts of butter.)
- Cook until the sandwich is browned on one side; flip it over and brown the other side.
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Tags: cheese, chiles, salsa verde, sour cream, tuna fish, tuna fish sandwich, tuna melt
We made this tonight and LOVED it! The creaminess of the tuna was so good, and broiling the sandwich gave it just the right crunch. I used pepperjack cheese insted of colby-jack for a little more spice…so yummy!