We've made this many times, and as we have found with most CL recipes, adjustments were needed. So that we have some for lunches the next day, we double the oil and avocado, and then triple everything else. We don't use cherry tomatoes, instead we slice a couple of big ones and top the tuna mixture with them, and then add the cheese. A few minutes under the broiler (skipping the shredded cheese on the bread) and it is tuna melt perfection!
Tuna Melts with Avocado
Photo: John Autry; Styling: Mindi Shapiro Levine
More From Cooking Light
Total: 14 Minutes
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
- 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.
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