I went to make this recipe this week and was surprised to see that I didn’t put it up on the blog yet. It’s really become a staple for me. These tuna melts have such great flavor and are also so easy. GREAT weekday recipe, it only takes about 15 minutes start to finish… enjoy!
Avocado Tuna Melts– inspired from Cooking Light
2 1/2 tbsp. olive oil
2 tbsp. thinly sliced shallots
1 tbsp. Dijon mustard
1/4 tsp. black pepper
1/8 tsp. salt
2 (5 oz) cans of white tuna in water (not oil!)
1 1/2 tbsp. lemon juice
2 large tomatoes, diced (or 1 cup of cherry tomatoes, quartered)
2 oz. reduced fat cheddar cheese, shredded
1 (10 oz) French bread baguette, halved lengthwise
- Preheat broiler to high.
- Cut bread into 2 oz. portions (see picture above) and scoop bread. “Scooping” just means pulling out some of the thick part of the bread to lower the calorie content. Like a “scooped bagel.”
- Place bread on aluminum foil lined cookie sheet and broil for 2-3 minutes until lightly toasted.
- Combine first six ingredients in a medium bowl, stirring well to coat.
- Chop avocado and toss with lemon juice in a small bowl (this really won’t do much because avocado’s start to brown as soon as they are opened but it will at least help preserve it for a little longer)
- Add avocado and diced tomatoes to tuna mixture. Toss well to combine.
- Portion the mixture appropriately into each bread “boat.” Sprinkle the top of each with a little bit of cheddar cheese.
- Broil for 3 minutes or until cheese is bubbly.