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Tuna Melt With Apple and Avocado

2 (6 ounce) cans tuna in water, drained and flaked with a fork
2 scallions, finely chopped
1 small red onion, minced
1 small fresh jalapeno pepper, seeded and finely chopped
1 celery, finely chopped
1 small fuji apple, peeled, cored, and chopped
1 slightly firm avocado, pitted, peeled, and finely chopped
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
2 teaspoons finely chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
12 teaspoon kosher salt
fresh ground black pepper
8 slices multigrain bread
1 tomatoes, cut into 1/2-inch slices
4 -6 slices swiss cheese
4 pickle spears
lime tortilla chips


In a bowl, mix the tuna, scallions, onion, jalapeno, celery, and apple. Add in the avocado and toss lightly, then season to taste with salt and pepper; set aside. In a small bowl, whisk together the oil, cilantro, lime juice, mustard, vinegar, salt and pepper to taste. Pour the dressing over the tuna mixture; toss to mix. **The tuna can be made up to 24 hours ahead and refrigerated, covered. Place the bread on a baking sheet and broil, watching carefully, until the toast is light brown, 15-30 seconds per side; remove from broiler, but leave the toast on the baking sheet. Top 4 pieces of toast with the tomato slices and place the Swiss cheese on the remaining 4 pieces of toast. Return the baking sheet to the oven and keep an eye on the sandwiches, as soon as the cheese begins to melt, remove the baking sheet from the oven. Spoon about 1/4 cup of the tuna salad onto each of the 4 toast slices with the tomatoes and spread it to cover the slice. Top each sandwich with one of the remaining 4 toast slices, cheesy side down, and serve with a pickle spear and tortilla chips.

Source: www.food.com