THE BEST TUNA MELT
Rated 5.0 stars by 1 users
Tuna is one the best types of protein. It hits all the sweet spots when you want something filling and delicious, with the bonus of not having to cook it.
I’ve used my Barnacle Bill’s Oregon Hook and Line Caught Albacore Tuna in a lot of ways, but one of my favorites is this tuna melt. It’s got big chunks of the delicate flavored tuna sandwiched between melty cheddar, slow roasted tomatoes, and fresh spinach for a nutritious punch. All grilled on hearty sourdough bread. It’s become a staple dinner option for me, as I love quick and delicious recipes.
If you can find roasted tomatoes at your salad bar, that’s a good option, but otherwise, they’re pretty easy to make on your own.
You can easily swap out the cheddar for your favorite cheese, and arugula makes a good sub for the spinach. It’s pretty customizable; so don’t feel restricted by these options.
- 10-15 cherry tomatoes, halved
2 tablespoons Ava Jane’s Kitchen Avocado Oil
1 package Barnacle Bill’s Oregon Hook and Line Caught Albacore Tuna, broken up with a fork
- Roasted tomatoes
- 2 ounces aged cheddar cheese, grated
- Handful baby spinach or arugula, chopped
- 4 slices hearty bread
Ava Jane’s Kitchen Avocado Oil, for cooking
- To roast the tomatoes, preheat oven to 425 degrees F. Toss the tomatoes with the oil and spread on a parchment lined baking sheet. Roast for 10 minutes or until tomatoes are blistered and bubbly.
- Combine the tomatoes, tuna, grated cheese, and spinach in a bowl and toss well.
- Heat a large heavy skillet over medium heat and add enough oil to coat the bottom. Add two slices of bread to the skillet and top each with half the tuna mixture. Top with the remaining bread slices.
- Cook over medium heat until both sides of the bread are golden brown and the cheese is melted. Serve hot.