Tuna Melt With Avocado Recipes

Steps:

• Place the chopped red onion in a small strainer; place strainer in a bowl of ice water; let sit for 10 minutes; drain onion and pat dry.
• In a bowl, mix together the onion, tuna, celery, mayo, and lemon juice.
• Season to taste with salt and pepper.
• Preheat the broiler; lightly toast the bread, and spread each slice with butter.
• Distribute avocado slices evenly over the 4 slices of bread.
• Spread tuna mixture evenly on top of avocado; sprinkle cheese evenly on top.
• Place under the broiler until cheese is melted, 1-2 minutes.
• Serve immediately.

Steps:

• 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.