📋 Mexican Tuna Melt Recipe (with canned tuna)

Mexican Tuna Melt on a white plate with a dish of salsa in a small white bowl

5 from 1 vote

📋 Mexican Tuna Melt Recipe (with canned tuna)

This Mexican Tuna Melt is a new take on an old favorite, pairing Mexican flavors with healthy broccoli slaw, two types of gooey melted cheese and canned tuna for an easy, healthy and quick tuna melt meal. If you are looking for canned tuna recipes, this unique, quick and delicious recipe is for you!

Course entree, main

Cuisine Mexican

Keyword canned tuna recipe, mexican, tuna melt

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 185kcal

Author Terri Gilson

Equipment

cheese grater
sheet pan

Ingredients

½ 340g/12oz bag broccoli coleslaw see NOTES for using remaining ½ bag
½ cup sharp/old cheddar cheese light or regular
½ cup Monterey Jack cheese
1 170g can tuna (drained)
¼ cup mayonnaise
½ teaspoon crushed or pureed garlic
½ teaspoon agave syrup
½ teaspoon salt
2 tablespoon fresh lime juice can substitute concentrated
1 tablespoon fresh cilantro finely chopped
1 tablespoon jalapenos I use tamed jalapenos, chopped
3 taco shells crushed
⅓ cup canned, sliced black olives
¼ cup chopped green onion
4 tablespoon salsa
4 slices of bread * I use rye bread

Garnish: additional salsa and sour cream

Instructions

Preheat oven to 350 degrees F (176 degrees C). Spray 9X13 baking sheet with non-stick cooking spray
In a small mixing bowl, mix garlic, lime juice,mayo and agave together with a whisk.
In a separate large bowl, combine tuna, broccoli slaw, green onion, jalapenos, cilantro, black olives and salt together in a large, separate bowl.
Pour mayonnaise mixture over broccoli coleslaw/tuna mixture and mix well.
Toast bread (to prevent sogginess)
Top toast with about ⅓ - ½ cup broccoli/tuna mixture (however much you can fit on)
Soften taco shells in microwave for 20 seconds then crush. Spread crushed shells over tuna melts, dividing shells between all 4 melts
Spread 1 tablespoon of salsa on each melt over crushed taco shells.
Top with both cheeses, dividing between all 4 melts,
Melt in oven for 8 minutes, then turn up to broil for about 2 minutes or until cheese is bubbly and starting to brown. * If it's really hot, melt the cheese in the microwave for 3-4 minutes.
Top with additional salsa and sour cream as garnish, if desired.

Notes

*If you don't like it spicy, skip the jalapenos

Nutrition