Tuna Melts with Avocado

Tuna Melts with Avocado Recipe
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.


4 servings
Total time: 14 Minutes

Recipe from

Cooking Light

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


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


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.

Julianna Grimes,

Cooking Light

June 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note