Tuna Melts with Avocado

Photo: John Autry; Styling: Mindi Shapiro Levine
You can serve these with carrot and celery sticks and a bit of light ranch dressing on the side for dipping.

Yield:

4 servings

Recipe from

Recipe Time

Hands-on: 11 Minutes
Total: 14 Minutes

Nutritional Information

Calories 455
Fat 19.7 g
Satfat 3.9 g
Monofat 10.6 g
Polyfat 1.7 g
Protein 20.1 g
Carbohydrate 49.7 g
Fiber 5.3 g
Cholesterol 26 mg
Iron 3 mg
Sodium 860 mg
Calcium 140 mg

Ingredients

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
1/3 cup shredded Swiss cheese
2 (6-ounce) pieces French bread, halved lengthwise and toasted

Preparation

1. Preheat broiler to high.

2. 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. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.

Sustainable Choice: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.

Note:

Julianna Grimes,

June 2011