Thursday, April 30, 2015

Tuna Melt With Apple And Avocado

Total Time: 48 mins Preparation Time: 45 mins Cook Time: 3 mins


  • Servings: 4
  • 2 (6 ounce) cans tuna in water, drained and flaked with a fork
  • 2 scallions, finely chopped
  • 1 small red onion, minced
  • 1 small fresh jalapeno pepper, seeded and finely chopped
  • 1 celery, finely chopped
  • 1 small fuji apple, peeled, cored, and chopped
  • 1 slightly firm avocado, pitted, peeled, and finely chopped
  • kosher salt
  • fresh ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon dijon mustard
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper
  • 8 slices multigrain bread
  • 1 tomato, cut into 1/2-inch slices
  • 4 -6 slices swiss cheese
  • 4 pickle spears
  • lime tortilla chips


  • 1 in a bowl, mix the tuna, scallions, onion, jalapeno, celery, and apple.
  • 2 add in the avocado and toss lightly, then season to taste with salt and pepper; set aside.
  • 3 in a small bowl, whisk together the oil, cilantro, lime juice, mustard, vinegar, salt and pepper to taste.
  • 4 pour the dressing over the tuna mixture; toss to mix.
  • 5 **the tuna can be made up to 24 hours ahead and refrigerated, covered.
  • 6 place the bread on a baking sheet and broil, watching carefully, until the toast is light brown, 15-30 seconds per side; remove from broiler, but leave the toast on the baking sheet.
  • 7 top 4 pieces of toast with the tomato slices and place the swiss cheese on the remaining 4 pieces of toast.
  • 8 return the baking sheet to the oven and keep an eye on the sandwiches, as soon as the cheese begins to melt, remove the baking sheet from the oven.
  • 9 spoon about 1/4 cup of the tuna salad onto each of the 4 toast slices with the tomatoes and spread it to cover the slice.
  • 10 top each sandwich with one of the remaining 4 toast slices, cheesy side down, and serve with a pickle spear and tortilla chips.

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