My hubby loves open faced tuna melts. It’s usually the first thing he requests on the weekends when I ask him what he wants for lunch. So I try to be a bit creative adding veggies to it to avoid the regular old bread slice, tuna, cheese combo.
This recipe clearly isn’t a complicated one, or even an original I’m sure, but it’s so tasty, so easy and so loved, that I thought I’d share it here. It’s a great go-to well rounded meal for any lunch time occasion!
Ingredients (serves two)
- two slices whole grain bread
- one avocado
- one clove of garlic, minced
- lemon juice
- four slices of tomato
- a couple handfuls of spinach
- a can of low sodium tuna
- a quarter cup of chopped red onion
- chopped jalapeno (if you like it hot!)
- grated cheese, cheddar, mozza and/or monterey jack
Make a simple guacamole for the first layer: mash the avocado in a bowl, add the garlic and a squirt of lemon juice. Spread this on the bread.
Next, add a layer of spinach, half the can of tuna to each, the chopped onion, the jalapeno and top off with as much or as little of the cheeses as you like.
Pop in the toaster oven and toast for about 10 minutes, until the cheese is nice and bubbly.
So easy I bet you can’t even believe you’re already chowing down!