This Southwestern Tuna Melt Recipe is one of my favorite tuna creations. It’s amazing how many different recipes you can create after opening a small can of tuna. Living in Albuquerque, NM has allowed me to create some wonderful southwestern recipes that I am excited to share. This recipe is packed full of wonderful layers of taste and will surely delight your taste buds. You can also serve this salad cold on lettuce or with tortilla chips.
Southwestern Tuna Melt: Serves 4
12 oz. can albacore tuna, drained
1 2½ oz. jar/can black olives, drained and chopped
4 oz. can mild green chilies, drained
¼ cup green bell pepper, diced
¼ cup red bell pepper, diced
¼ cup yellow onions, diced (or 3 green onions diced)
2 tbsp. cilantro, minced or chopped
Fresh tomatoes, diced (or grape tomatoes to taste)
Dressing:
2 tbsps. mayonnaise
2 tbsps. sour cream
2 tbsps. fresh squeezed lime juice
½ tsp. garlic salt
½ tsp. ground cumin
¼ tsp. chili powder
Fresh ground pepper to taste
Tabasco sauce (to taste and don’t skip)
Shredded Monterey Jack cheese
Directions:
1. Set oven to broil.
2. Combine all the salad ingredients together and mix.
3. Combine all the dressing ingredients together and mix.
4. Stir the dressing into the salad, mix well.
5. Spoon the tuna salad on top of whole grain or wheat bread and top with cheese.
6. Place under broiler for 4-5 minutes.
7. Allowing the tuna salad to sit in the refrigerator for a few hours will develop more flavor.
I hope you enjoy this recipe. Remember… Life is delicious!
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