Fresh rules at my house, especially when it comes to fish. It’s nice to find a recipe that reminds me canned (and frozen) foods can be just as tasty and healthy. Not to mention, they are often time-savers. This open-faced sandwich demonstrates all those things and gives you a light, but satisfying lunch. If you are cooking for just yourself, go ahead and make the entire tuna mixture. You can save the rest for another sandwich or a snack.
Tuna Melts with Avocado
From Cooking Light, June 2011
Total Time: 14 minutes
- 2 1/2 tablespoons olive oil
- 2 tablespoons thinly sliced shallots
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 (6-ounce) can solid white tuna in water, drained and flaked
- 1 1/2 tablespoons fresh lemon juice
- 1 avocado
- 1 cup cherry tomatoes, quartered
- 1 1/3 cup shredded Swiss cheese
- 2 (6-ounce) pieces French bread, halved lengthwise and toasted (I did not pre-toast my bread. It will go in the broiler and get toasty anyway.)
- Preheat broiler to high.
- Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Keep a close eye on your bread- it can get very burnt very quickly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices. If you prefer hot tuna, add mixture to bread and broil for 20-30 seconds.