Thursday, April 18, 2013

Jalapeño Tuna Salad Melt

This afternoon I threw Creamy Salsa Chicken in the crock-pot and had some Jalapeños leftover.  I was planning on having tuna salad for lunch and thought I'd toss some in....yum!!!  I love sweet and spicy together!  I turned the salad into open faced melts, topping them with cheddar cheese.
So good! 


Jalapeño Tuna Salad Melt Recipe:

Print Recipe 
  • English Muffin or Favorite Bread
  • 1 Can Solid White Albacore Tuna in water (5 oz) - drained
  • 2 Tablespoons Jalapeños, chopped (I used canned)
  • 2 Tablespoons Sweet White Onion, chopped
  • 2 Tablespoons Miracle Whip
  • 1/4 Cup Shredded Cheddar Cheese
  • Salt and Pepper to taste
Preheat oven to 375 degrees F.  Mix salad ingredients in a small bowl.  Very lightly toast English muffin or bread.  Divide and evenly spread tuna salad on bread and top with cheddar cheese.  Place on non-stick cookie sheet and bake on middle rack of oven for about 10 minutes, until cheese is melted and starting to lightly brown on sides.  Remove, salt and pepper to taste.  Enjoy!  Recipe makes two open faced melts or sandwiches. 

I used Miracle Whip instead of mayonnaise for a little sweetness.  If you like sweet and spicy and have sweet relish, you could use regular mayonnaise, skip the Miracle Whip and add relish.  

Thanks for stopping by!


Danni Baird @ Silo Hill Farm said...

Can you believe I have never once in my life had a tuna melt?? My sister loves them and I promised her I'd try one sometime. I'll try yours! I do like a little spicy with my sweet!

Heather @ The Beating Hearth said...

Yummmm. this has to be what I'm having for lunch tomorrow.

Natalie @ NorthShore Days said...

Ooh yum!!! I think I might try this soon too!!!

Mel@Mellywood's Mansion said...

Yum, I'm on a stupid shake diet and that has me drooling!