Tuna Melts with Sliced Avocado and Tomato
These open-faced sandwiches make a simple dinner and are perfect for a busy night. You can top the melts with different cheeses, such as Swiss or Monterey Jack, or leave off the tomato or avocado, according to your family’s tastes.
- 12 oz. chunk light tuna in water drained
- 2 Tbsp. reduced-fat mayonnaise (or use any variety),
- 1 stalk celery finely diced
- 4 slices sourdough bread (use wheat/gluten-free if needed)
- 1 avocado thinly sliced
- 1 tomato thinly sliced
- 4 slices Cheddar or Muenster cheese
- Preheat the oven to 350 degrees and line it with parchment paper for easier cleanup, if desired.
- In a small bowl, combine the tuna, mayonnaise, and celery and mix it thoroughly.
- Lightly toast the bread. Spread about 1/4 of the tuna salad on each piece of sourdough toast and top it with slices of avocado and tomato and a slice of cheese.
- Carefully transfer the open-faced sandwiches to the baking sheet and bake them for about 5 minutes, or until the cheese is melted. Slice the sandwiches in half to serve them.
Do Ahead or Delegate: Dice the celery, prepare and refrigerate the tuna salad, slice the bread if necessary, slice the tomato, slice the cheese if necessary and refrigerate. Scramble Flavor Booster: Add slivered almonds or sunflower seeds, black pepper, and/or fresh lemon juice to the tuna. Tip: If you like your cheese browned on top, stick the sandwich under the broiler for a minute or two. Just watch it carefully so it doesn’t burn. Nutritional Information Per Serving (% based upon daily values): Calories 360, Total Fat: 18g, 28%; Saturated Fat: 6g, 30%; Cholesterol: 45mg, 15%; Sodium: 660mg, 28%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 5g, 20%; Sugar: 1g; Protein: 20g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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