Southwest Tuna Melt
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
Southwest Tuna Melt: Jazz up your traditional tuna melt with spicy southwest flavors for a delicious and crave-able lunch or dinner packed with flavor and healthy too!
For the tuna:
  • 2 x 5 ounce cans Bumble Bee tuna, drained
  • 1 avocado, mashed
  • ⅓ cup nonfat plain Greek yogurt (or olive oil mayo for dairy-free)
  • Juice of 1 small lime
  • 1 x 4 ounce can green chilies
  • Generous pinch cilantro
  • Generous pinch cumin
  • Pinch salt
  • Pinch lemon pepper
For the sandwich:
  • Whole grain bread (I used Udi's multi grain gluten-free)
  • Pepper jack cheese (omit if dairy-free)
  • Chalulah for topping, optional
  1. In a large bowl, mix all ingredients for tuna together. Taste and adjust seasoning as needed.
  2. To make your sandwich, toast bread in a toaster oven until desired doneness. Place a slice of cheese on your bread. You can either leave the sandwich open faced and add the tuna to that slice without adding an other piece of bread (that's how I eat it), or you can place the cheese on one piece and the bread on an other. Put bread topped with cheese/tuna mixture back in the oven until cheese is melty, about 1 minute.
  3. Top with chalulah if desired before fully assembling sandwich. Serve immediately.
If you don't have a toaster oven, you can make your sandwich on the stove top just like a grilled cheese.
Recipe by Ari's Menu at