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
Total:
Cost per Serving: $2.41
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 11 Minutes
Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 455
  • Fat: 19.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 10.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 20.1g
  • Carbohydrate: 49.7g
  • Fiber: 5.3g
  • Cholesterol: 26mg
  • Iron: 3mg
  • Sodium: 860mg
  • Calcium: 140mg

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. 1. Preheat broiler to high.
  2. 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.
  3. Sustainable Choice: Solid white tuna is albacore, the most sustainable choice among varieties of tuna.
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