Easy Canned Tuna Recipe Rachs Mexican Tuna Melts

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EASY CANNED TUNA RECIPE: RACH'S MEXICAN TUNA MELTS



Easy Canned Tuna Recipe: Rach's Mexican Tuna Melts image

Rach uses canned tuna (pantry staple alert!) and homemade guacamole to make her easy open-faced Mexican-style tuna melts.

Provided by Rachael Ray

Number Of Ingredients 23

¼ cup finely chopped or grated red onion
1 small jalapeño pepper
seeded and finely chopped
1 clove garlic
finely grated or pasted
One small handful cilantro leaves
chopped (optional)
A few dashes hot sauce
optional
1 lime
juiced
Salt
1 ripe Haas avocado
halved and pitted
One-half 6-ounce can line/pole-caught sustainable tuna
drained and flaked
1 large English muffin
split and lightly toasted
2 slices ripe tomato
4 slices cheese (Rach likes Colby cheddar and Pepper Jack
combined)
Pickled jalapeño slices
for topping

Steps:

  • Preheat broiler with rack in center
  • In a bowl, combine red onion, jalapeño pepper, garlic, and, if using, cilantro and hot sauce
  • Add lime juice and salt, let stand a few minutes, then combine with avocado and mash it up with a fork
  • Fold in tuna and pile evenly onto the halved and toasted English muffins
  • Top the tuna salad with sliced tomatoes and cover the tomatoes with the cheese, then broil to melt cheese
  • Top with pickled jalapeños

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