Pico de Gallo Tuna Melt
Prep Time: 20 Mins
Cook Time: 0 Mins
Total Time: 20 Mins
Serves: 2
Tuna melts are such a quick and easy protein-packed lunch. I gave the tuna melt a Mexican makeover; the pico de gallo brings so much flavour and also gives the canned tuna, which has a reputation for being extremely dry, some moisture.
Ingredients
1 cup cherry tomatoes
1 small jalapeno, deseeded and cut in half
1/2 small yellow onion, roughly chopped
1/4 cup cilantro, roughly chopped
1/2 lime, juiced
1/2 teaspoon salt, plus more to taste
1 184g can tuna, drained
1/3 cup cheddar cheese, grated
4 slices of bread
Directions
Make the pico de gallo by placing the cherry tomatoes, jalapeno, onion, cilantro, lime juice, and salt in the bowl of a food processor. Pulse about 5-10x until everything is evenly chopped but still holding its shape. Let rest for 10 minutes for the flavours to mingle. If it's very watery use a strainer to remove some of the liquid.
Put all 4 slices of bread onto a baking sheet, and place the cheese on 2 of them. With the oven rack set close to the broiler, broil the bread until the cheese is melted.
Mix the tuna with about 4 tablespoons of the pico de gallo. Taste and add more salt or pico de gallo as required. Spread the mixture on top of the bread and close the sandwich with the other slice of bread.
