Tuna salad is one of those things that can be easily made but if you spend just a little extra time to make it well, it is SO darn delicious. In an effort to cut down on some calories this summer, we have been making tuna salad with avocado, lots of lemon, and just a touch of mayo as a base. The result is a refreshing spin on a classic tuna melt, still made decadent with melted sharp cheddar, but trimmed way down on the calories.
Tuna Avocado Melt
Makes: 2 servings
Prep Time: 15 minutes Total Time: 15 minutes
- 4 slices of your favorite bread
- 2 large slices of sharp cheddar or Swiss cheese
- 2 handfuls of arugula
- 1/4 red onion, thinly sliced
- 2 cans of white tuna in water, drained
- 1 ripe avocado
- 2 tbs mayo
- zest and juice of 1 lemon
- salt and pepper, to taste
- Preheat the oven to 400 degrees.
- Lay the four slices of bread on a cookie sheet and give them a light spray with cooking spray. Cook until they are toasted, about 6 minutes.
- While the bread is toasting, make the tuna. Use a fork to mash the avocado with the mayo and the zest of the full lemon and the juice from 1/2 of the lemon. You want to mash thoroughly so this is a mostly smooth texture. Add the drained tuna and toss to coat. Depending on how you prefer tuna, you can break it down to be as smooth or chunky as you prefer. Season the tuna to taste with salt and pepper.
- When the bread is toasted in the oven, remove two of the slices from the cookie sheet and put the cheese on top of the remaining two slices. Turn the broiler on in the oven and cook the cheese until it is melted- just a few minutes.
- Make the sandwiches by layering a slice of cheesy toast, 1/2 of the tuna, a few slices of red onion, a handful of arugula, and the remaining slice of toast. Serve immediately.